Curry

Ingredients:

2 pounds skinless, boneless chicken breast halves

2 teaspoons salt

1/2 cup cooking oil

1 1/2 cups chopped onion

1 tablespoon minced garlic

1 1/2 teaspoons minced fresh ginger root

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon cayenne pepper

1 tablespoon water

1 (15 ounce) can crushed tomatoes

1 cup plain yogurt

1 tablespoon chopped fresh cilantro

1 teaspoon salt

1/2 cup water

1 teaspoon garam masala

1 tablespoon chopped fresh cilantro

1 tablespoon fresh lemon juice

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Directions:

Sprinkle the chicken breasts with 2 teaspoons salt.

Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned.

Transfer the browned chicken breasts to a plate and set aside.

Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes.

Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.

Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.

$2