Spicy Indian Chicken Curry

• Gluten free

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 1 Cilantro
  • 1 Green chili, fresh
  • 5 Roma tomatoes
  • 2 Yellow onions, medium

• Baking & Spices

  • 2 tsp Chili powder
  • 1/4 tsp Cinnamon, ground
  • 2 tsp Curry powder
  • 2 tsp Garam masala
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 1 tbsp oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Dairy

  • 2 tbsp Greek yogurt

• Liquids

  • 2 tbsp Water

Found on thatovenfeelin.com

Ingredients

• 2 + 1 tbsp oil, divided
• 1 tsp cumin seeds
• ¼ tsp ground cinnamon
• 2 medium yellow onions, diced
• 1 fresh green chili, chopped
• 5 roma tomatoes, chopped
• 1 tsp turmeric
• 2 tsp chili powder
• 2 tsp garam masala
• 2 tsp curry powder
• 2 tbsp water
• 3 boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp Greek yogurt
• chopped cilantro, for garnish

Directions

• In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the cumin seeds and cinnamon, stirring constantly. Cooking until the cumin seeds just start to brown, then add the onions and green chili. Season with salt, to taste.
• Once the onions start to become tender (about 4 minutes), add the chopped tomatoes and cook until soft. Reduce the heat to medium. Add the turmeric, chili powder, garam masala, and curry powder and continue cooking for about 5 minutes to bring the flavors together, stirring often.
• Transfer the onion mixture to a bowl to cool. Once cool, transfer the mixture to a blender and pulse until the mixture turns into a smooth paste. Add two tablespoons of water to thin and continue blending. Set aside.
• In the same large skillet, heat the remaining tablespoon of oil over medium-high heat. Add the chicken pieces and cook until nearly fully cooked, about 4 to 5 minutes. Lower the heat to low and add the curry paste from the blender. Add the Greek yogurt, stir, and cover. Allow the mixture to simmer for about 5 to 10 minutes, then remove from heat.
• Serve with a side of basmati rice or naan. Enjoy!