Spicy Indian Curry

One dish I really like is something spicy. Why? That's because it keeps giving me great appetite if the food that I am eating is a bit hot or spicy. One of those dish that I like is Curry. Curry has a lot of version and can be found anywhere in the world. The word curry is adopted from the Tamil word kari which means "sauce" and is to be cooked with vegetables and meat without using gravy. According to the history, kari was first encountered in mid-17th century by the members of the British East India Company trading with Indian merchants along the Coast of Coromandel of Southeast India. Lot's of version have been seen over the years like Thai Curry, China Curry, Japanese Curry, Curry from the Philippines etcetera. But since it's originated from India, let's cook it the spicy indian way. 

First we will be needing some ingredients like:


1kg skinless, boneless chicken breast halves
2 teaspoons salt
1/2 cup (125ml) 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
470g crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh coriander
1 teaspoon salt
1/2 cup (125ml) water
1 teaspoon garam masala
1 tablespoon chopped fresh coriander
1 tablespoon fresh lemon juice

Procedure:

Sprinkle the chicken breasts with 2 teaspoons salt.

Heat the oil in a large frying pan 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 fry-pan to medium-high; add the onion, garlic and ginger to the oil remaining in the fry-pan 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 coriander, and 1 teaspoon salt into the mixture. Return the chicken breast to the frying pan along with any juices on the plate. Pour 1/2 cup (85ml) water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon coriander over the chicken.

Cover the frying pan and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. Sprinkle with lemon juice. Serve with rice or Naan.