This entree is great for cooler temps!
What You’ll Need:
5 boneless chicken breast (cut into pieces)
3 teaspoons curry powder
½ cup flour
Salt and pepper, to taste
3 ½ Tablespoons butter
2 Tablespoons vegetable oil
2 onions, diced
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 can whole tomatoes (14 oz.) chopped
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon fresh minced garlic
1 teaspoons ginger paste
½ cup non-fat Greek yogurt
½ cup chopped fresh cilantro
What to Do:
In a medium size bowl, combine flour, curry powder, salt and pepper. Coat chicken pieces with this mixture. Heat butter and oil in a large sauté pan and lightly fry chicken pieces on both sides. Do not fully cook chicken. Remove chicken and set aside.
Add diced onions to pan, cumin seeds, fennel seeds and bay leaf and sauté until onion is soft and transparent. Chop tomatoes and, with their juice, add to saucepan.
Add the turmeric, curry powder, garlic and ginger paste.
Cook until a thick sauce is formed. Return chicken to saucepan and simmer until chicken is fully cooked, or about 5 minutes.
Add yogurt and garnish with cilantro, serve with rice