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Indian Curry Chicken

Category: Poultry & Eggs
Servings: 4
Prep + Cooking Time: 55 Minutes

Ingredients: (Conversion Chart)

  • 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 tablespoon lemon juice
  • teaspoon salt
  • teaspoon freshly ground black pepper
  • 3 tomatoes, cored and quartered
  • 3 tablespoons coarsely chopped garlic
  • 1 tablespoon coarsely chopped fresh ginger
  • 2 tablespoons extra-virgin olive oil
  • 2 cups onion, finely chopped
  • 2 teaspoons ground coriander
  • teaspoon ground cumin
  • teaspoon cayenne pepper
  • teaspoon ground turmeric
  • cup basil leaves
  • teaspoon garam masala


  1. In a medium bowl, add chicken, lemon juice, salt, and black pepper; toss to coat. Set aside.
  2. In a food blender, combine tomatoes, garlic, and ginger. Cover and blend until smooth. Set aside.
  3. In a large skillet, heat olive oil over medium heat. Add onion; cook and stir about 8 minutes or until golden brown. Add tomato mixture, coriander, cumin, cayenne pepper, and turmeric. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
  4. Add chicken to skillet; stir to coat with tomato mixture. Return to boil; reduce heat. Cover and simmer about 15 minutes or until chicken is cooked and tender. Remove from heat; stir in basil and garam masala.

Nutrition Info:

366 calories (31g protein, 38g carbohydrate, 10g fat, 317mg sodium) per serving

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