Indian Chicken Curry

Ingredients

Boneless chicken breast fillets, cut into bite-size pieces

1 cup low fat yogurt

4 tbsp. minced ginger

4 cloves of garlic, chopped

2 onions, chopped

2 medium tomatoes, diced

1 tsp. Turmeric

2 tsp. Garam Masala (You can substitute with curry mix powder, in this case, cut the salt a little bit)

2 tsp. Ground Coriander 

1 tsp. Ground cumin

1 tsp. Chili powder

A dash of Black Pepper (Optional)

1 tsp. salt

4 tbsp. cooking oil

A little bit of water

Directions

1. Super chop garlic and ginger, add a little bit of water to make it easier on the chopper, chop until the mixture becomes a little pasty (it will be approximately 4 tbsp of paste).

2. In a bowl, mix chicken, 2 tbsp of garlic+ginger paste, yogurt and a dash of salt. Mix well with your hands. Put the marinade aside until sauce is ready.

3. In a small bowl or cup, prepare the spice mixture; add in 4-5 tbsp water, turmeric, garam masala, coriander, cumin, chili powder and salt. Mix everything well and set aside. Heat oil in a pan, add in onions and saute until transparent, then add in the remaining garlic+ginger paste (approx. 2 tbsp), keep stirring in a medium-high heat for five minutes, then pour the spice mixture. Keep stirring until you see oil separating from the onions+spice. Once it's done, stir in diced tomatoes, saute until tomatoes soften and oil starts to separate from vegetables. 

4. Take out the chicken marinade and slowly place it over the sauce. Mix everything carefully and close the lid. When it starts to boil up, turn down the heat to medium-low. Keep the lid closed and let the chicken cook well (about 30-45 minutes). Once the chicken is cooked to perfection, you can add a dash more of garam masala to give a much richer aroma to the dish. 

5. Serve with Basmati rice or many other indian side dishes.