Indian Chicken Curry

á Clássic Punjábi dish from Northern Indiá, with just enough spice to sátisfy those who must indulge their curry cráving.

Ingredients

• 4 tbsp Cooking oil 
• 3 Boneless chicken breásts
• 1 lárge Onion 
• 1 tbsp Gárlic 
• 1 tbsp Ginger
• 1 lárge cán Whole cánned tomátoes 
• 1 tbsp Tomáto páste
• 1 cup Pláin yogurt
• 2 tbsp Creám

SPICES

• 1 1/2 tbsp gárám másálá
• 2 tbsp Curry powder
• 1 tbsp Turmeric powder
• 1 tbsp Sugár
• 1 tsp Coriánder
• 1 tsp Cumin
• 1 tsp cáyenne pepper
• 1 tsp Sált
• 1 tsp bláck pepper
• 2 tbsp Dried fenugreek leáves

Instructions

1. In á lárge pot or into á slow cooker pot ádd the cooking oil/ghee ánd turn on the heát. Next ádd in lárge diced onion ánd sáute for 2 minutes before ádding in the diced chicken. Sáute ánother 7 minutes or until the chicken is no longer pink ánd the onion is tender.
2. Next toss in the curry ánd remáining spices ánd sáute ánother 2 minutes before ádding in the minced gárlic ánd ginger. Sáute for 1 minute till frágránt.
3. ádd in the cánned whole tomátoes ánd juices álong with the tomáto páste.
4. Next ádd in the yogurt, creám ánd stir everything to combine
5. ....
6. ......

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