Easy Chicken Curry
It is not always sunny in our hearts. And it is fine. This means that we are alive. We love, hate, feel sad or crazy funny, sometimes our cheeks are flashing, at other times our souls are icy cold. When there is wind and storm in my heart, and my soul is chilled, my body needs a large bowl of homey soup or something spicy to weather it. Simple tomato soup or curry dish will help perfectly.
This easy-peasy chicken curry is one of my weeknight favorites. Consisting from just a few ingredients the dish is also a time saver. In less than an hour (including slicing-dicing time) this fragrant delicious meal is ready for the first bite.
It is a contemporary version of chicken curry. The dish is lighter on calories and much healthier yet very tasty. Approved for any weather!
Next recipe: Sweet-and-Juicy Simply Sunny Peach-Nectarine Salad
Easy Chicken Curry
- 2-3 tbsp olive or other oil
- 1 large onion (about 10-11 oz), Spanish or sweet, finely chopped
- 4 cloves garlic, minced
- 1 chile pepper (jalapeno, fresno for mild flavor, or habanero, thai – for hot), minced
- 1-2 tbsp minced ginger
- 1-2 tbsp garam masala (store bought or homemade)
- 1 can (15 oz) diced tomatoes, or 2 large tomatoes, diced
- 1 lb boneless chicken breast, cubed
- Black pepper
- fresh cilantro for garnish
Optional, if using basic garam masala, add:
- 1-2 tsp turmeric
In a deep skillet or Dutch oven, heat the oil.
Add the onion and cook for 5 minutes, stirring occasionally.
Add the ginger, chili pepper, garlic, and garam masala; cook for 1 minute.
Add the tomatoes, salt and pepper; cook for 2-5 minutes, breaking the tomatoes with a wooden spoon or a potato musher.
Stir in the chicken, bring to a boil, cover, reduce the heat to low and cook for about 15 minutes, checking for the sauce. If needed, add some water.
Sprinkle with fresh cilantro.
Serve over basmati or coconut rice.
Cook with pleasure!