Indian Curry Chicken

Ingredients: (Conversion Chart)

• 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ 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
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground turmeric
• ¼ cup basil leaves
• ½ teaspoon garam masala

Directions:

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: