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We love to fill our house with the smell of....

This curry, paired with our homemade naan, is without a doubt my favorite meal.  The way that the aromatic Indian spices mixes with the flavorful fresh cilantro and ginger is amazing!  It is also one of our favorite dishes to serve whenever having people over for dinner. We have yet to meet anyone that doesn't love it!!
We found the base for this recipe on, but then changed a lot of it after making it so many times.

We usually serve it with basmati rice, naan, and mango lassi.  Stay tuned for the naan recipe!
Just a few things:
  • It is easy to adjust the heat of this recipe--we sometimes throw in a diced cayenne pepper, or you can use more/less of the ground cayenne pepper.  We've even found 'hot madras' curry powder that we use instead of the regular curry powder.
  • Most of these spices can be found in your local grocery store, or at a 'healthy' supermarket.  We found tandoori masala at Publix and used it in place of garam masala.  Or these spices can easily be bought online.

Chicken Curry

2 pounds skinless, boneless chicken breast halves
1/4 cup cooking oil
1 1/2 cups chopped onion
2 tablespoons minced garlic
1 1/2 teaspoons minced fresh ginger root
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cayenne pepper
1 teaspoon garam masala
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 (32oz) tub of plain yogurt
I bunch of chopped fresh cilantro
1 teaspoon salt

  1. Cut the chicken into cubes and then partially cook it in the hot oil until lightly browned.  Transfer the chicken to a plate and set aside.
  2. Add the chopped onion, garlic, and ginger to the oil remaining in the skillet and cook until the onion turns translucent, about 6-8 minutes.  Add the curry powder, cumin, turmeric, coriander, cayenne, garam masala, and 1 tbsp of water.  Stir together for 1 minute.
  3. Stir in the tomatoes, yogurt, cilantro and 1 tsp of salt.  Return the chicken breast to the skillet along with any juices on the plate. 
  4. Bring the mixture to a boil and then simmer for about 20 minutes (or however long depending on the consistency you are looking for).
Serves 4-5 people.

We included a cayenne pepper from our garden to spice things up!
browned chicken
Obsessed with the smell of this combination of spices!


  1. mmm, yum! i've had this before - loved it! i need more of that indian bread (nan? sp?), too. :)

  2. this looks amazing! I could almost smell it. Never thought of adding yogurt to curry, must try!