# Chicken Curry & Rice

A delightful dish that brings together tender chicken pieces, a rich and flavorful sauce infused with aromatic spices, and a perfect balance of heat and tanginess.
Its vibrant flavors and comforting texture make chicken curry a true culinary delight that always leaves me wanting another serving.

## Ingredients:

- 2 pounds skinless, boneless chicken breast halves
- 2 teaspoons salt
- ½ cup cooking oil
- 1 ½ cups chopped onion
- 1 tablespoon minced garlic
- 1 ½ teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground tumeric
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon water
- 1 (15 ounce) can crushed tomatoes
- 1 cup plain yogurt
- 1 tablespoon chopped fresh cilantro
- 1 teaspoons salt
- ½ cup water
- 1 teaspoon garam masala
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 2 cups rice (optional)

## Steps:

1. Gather all ingredients. Sprinkle the chicken breasts with 2 teaspoons salt.
2. Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until
   completely browned on all sides.
3. Transfer browned chicken breasts to a plate and set aside.
4. Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet.
5. Cook and stir until onion turns soft and translucent, 5 to 8 minutes.
6. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion
   mixture; allow to heat together for about 1 minute while stirring.
7. Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.
8. Return chicken breast to the skillet along with any juices on the plate.
9. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce.
10. Sprinkle garam masala and 1 tablespoon cilantro over the chicken.
11. Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run
    clear, about 20 minutes.
12. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
    Drizzle with lemon juice to serve.
13. Cook the rice to your preference and serve with the curry. This is optional as you can substitute it with
    roti or naan bread.

#### Nutritional Facts (per serving)

Calories | Fats | Carbs | Protein
--- | --- | --- | ---
427 | 24g | 15g | 38g

#### Description:

Chicken Curry & Rice is a delectable dish that combines tender chicken pieces with a flavorful curry sauce, served alongside fluffy rice. The dish features a harmonious blend of aromatic spices that infuse the chicken, creating a rich and satisfying flavor profile. The tender meat, paired with the fragrant curry sauce and perfectly cooked rice, offers a comforting and fulfilling meal that is sure to please your taste buds.

#### How to make:

Start by partially cooking your seasoned chicken breasts in a large pan, removing them after they're browned. After setting the chicken breasts aside, cook garlic, onions, and ginger in the same pan to create the flavor base. Once the onions are translucent, add in spices, tomatoes, yogurt, and chicken to cook thoroughly. Cover and simmer for about 20 minutes for a wow-worthy chicken curry. Finish with fresh herbs and a squeeze of lemon.

#### Cook's Notes:

Allowing the curry to cook with the spices for a few minutes allows all the flavors to infuse into the chicken.

Leftover chicken curry can be refrigerated in a sealed container and enjoyed for two to four days. Freezing extends the time to two months — simply thaw and gently reheat in the microwave or on the stovetop.

* The nutritional facts provided are approximate values and can vary based on specific ingredients and portion sizes.