Delicious chicken curry made with tomatoes, yogurt, onion, garlic and spices. Easy to adapt to your taste buds!
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
3 tbsp canola oil
1 large onion, chopped
1 tbsp minced garlic
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp paprika
1 tbsp water
1 (14oz) can crushed tomatoes
1 cup plain yogurt
1/2 tsp salt (more to taste)
1/2 cup water
Heat the oil in a large skillet over medium heat and cook the chicken until it is lightly browned. Transfer the chicken to a plate and set aside.
Add the onions to the pan and cook until translucent. Add the garlic and ginger and cook until fragrant.
Stir the cumin, turmeric, coriander, cayenne pepper, paprika and 1 tbsp water into the onion mixture. Allow to heat together for 1 minute while stirring.
Add the tomatoes, yogurt and salt into the mixture and stir gently.
Return the chicken breasts to the skillet. Pour 1/2 cup water into the mixture.
Bring to a boil. Turn the heat down to medium low, cover the skillet with a lid and simmer until the chicken is cooked, about 20 minutes. Check occasionally to see if the mixture needs more water and to give it a quick stir.
Serve with naan bread and rice.