Monday, September 9, 2019
Chicken and Red Tomato Curry
If you are a lover of Indian cuisine, try this easy recipe from the Cincinnati Enquirer. It's healthy, and not too fattening. Throw it together in one pot, serve over rice--and yum! Hope you like it!
Lal Tamatar Murgh (Chicken and Red Tomato Curry)
3 T sunflower oil
1 medium onion
1 T ginger garlic paste *
1 1/4 lbs skinless chicken breasts, kept whole
1/2 t turmeric
1 t garam masala *
salt to taste
14 1/2 oz. can chopped tomatoes
2 T chopped cilantro
Heat the oil in a saucepan and fry onion until soft. Add the ginger garlic paste, stir and add the chicken, stirring to seal in on all sides. Once the chicken is sealed, stir in the turmeric, garam masala and salt. Mix well. Pour in tomatoes and bring to a boil. Reduce heat and simmer until chicken is done, adding a little water if necessary. Serve hot, sprinkled with cilantro. Serves 4.
*Available in the international section of most large grocery stores.
Do you love Indian food? If so, what's your favorite dish?