Winnipeg Chicken Curry Recipes

Steps:

• In a large pot, sauté onions in butter on medium high heat.
• Add in whole garlic cloves once onions are transparent.
• In a food processor, finely chop ginger and chili peppers.
• Add to onion mixture and continue to cook for 5 minutes.
• Place mixture in food processor and pulse until mixed.
• Return mixture to stove. Add in chopped tomatoes and tomato paste.
• Continue to cook a few minutes longer, until butter is released from mixture.
• Add in methi, red pepper, salt, turmeric, masala and chicken pieces.
• Mix to coat chicken.
• Cover and stir occasionally until chicken is thoroughly cooked, about 20 to 30 minutes.
• Once chicken is cooked, add just enough water so that chicken is almost, but not quite covered.
• Simmer a further 15 to 20 minutes until a slight discoloration to the curry appears on top.
• Can be eaten on a bed of rice or with Indian bread (chapatti or naan).

Steps:

• 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.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.