- Breast of Boneless Chicken
- Curry Power & Yogurt
- Oil, Onion, Garlic, Ginger, Salt & Pepper
- Hot Peppers
- Tomatoes (two 28 ounce cans of Plum Tomatoes or Fresh Roma Tomatoes)
- Hot Lime or Hot Mango Pickle
- Dice boneless chicken into cube and put into bowl. Add two heaping tablespoons of curry powder and one small container of plain yogurt. Mix well, cover with plastic wrap and allow to marinate for 30 minutes.
- Dice onion and add to pot with olive or vegetable oil. Cook onions on low heat until the onions are clear. Be sure to use low heat so you don’t allow onions to brown. Add salt & pepper to the onions when you see that they are almost transparent.
- Add garlic to the pot and allow it to cook for a couple of minutes. Add Ginger and hot peppers. Two or three peppers gives a mild hot. You can add more peppers to make it hotter: Better to make it mild and serve the curry with Lime Pickle to make it hotter.
- Add the two cans of tomatoes (and liquid) to the pot. Turn heat up to medium-high. Allow the tomatoes to cook and break down. Stir up often to help break up the tomatoes during this step. (If you want to use fresh plum tomatoes then do the following; Dice up the tomatoes into quarters. Add the tomatoes to the pot, stir up with the onion mix and let the tomatoes cook down. You don’t need to add water with fresh tomatoes, the tomatoes will release water when they break down.)
- Once you see the tomatoes are all melted, add the chicken, curry and yogurt mix to the pot and stir. Turn up the heat for a couple of minutes then put the heat on low. Allow to cook for an hour or so.
- Serve the chicken curry over rice and provide a lime or mango pickle on the side along with a nice cold lager
- Sometimes we add a can of drained chickpeas to the curry.
- Use coconut milk instead of yogurt if you like that taste.