Indian Chicken Curry I Recipe

Ingredients
<br>- 8  bone-in chicken breast halves, skinless
<br>- salt and pepper to taste
<br>- 1 tablespoon olive oil
<br>- 2  onions, peeled and quartered
<br>- 1 teaspoon finely chopped fresh ginger root
<br>- 1 teaspoon crushed garlic
<br>- 1 tablespoon hot (Madras) curry powder
<br>- 1 (15 ounce) can tomato sauce
<br>- 1 (10 ounce) can coconut milk
<br>- 4  whole cloves
<br>- 4 pods cardamom
<br>- 1  cinnamon stick
<br>- salt to taste
<br><p></p>Directions
<br>step 1: Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
<br>step 2: Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
<br>step 3: Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
<br>step 4: Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
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Ingredients
- 8 bone-in chicken breast halves, skinless
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 onions, peeled and quartered
- 1 teaspoon finely chopped fresh ginger root
- 1 teaspoon crushed garlic
- 1 tablespoon hot (Madras) curry powder
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can coconut milk
- 4 whole cloves
- 4 pods cardamom
- 1 cinnamon stick
- salt to taste

Directions
step 1: Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
step 2: Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
step 3: Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
step 4: Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

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