What you’ll need:
From your Spice Rack:
- Curry Powder
From the Fridge:
- 2-3 Chicken Breasts (about 2lbs)
- Handful of Cilantro
- Vegetable Oil
- Medium-Large Yellow Onion
- 2 Cans of Diced Tomatoes
- Clove of Garlic
- Inch of Ginger
- Salt & Pepper
In a large pan (one that you have a tight fitting lid for), heat 2 Tablespoons vegetable oil. Toss in the sliced onion, and chopped up garlic, ginger, and chile.
Cook until soft – but not brown! Add your spices (1/2 teaspoon of each except curry which you need 1 tsp of) and cook for 2 minutes.
Add the chicken and coat thoroughly, then cook until opaque (about 5 minutes). Add the diced tomatoes and simmer for 30 minutes.
While simmering, chop up your cilantro and juice your lemon. I like to juice the lemon into a separate dish rather than directly into the pot so that I don’t have to worry about seeds. Add the lemon juice to the pot and simmer for 3 more minutes.
Serve topped with cilantro! We also put ours on top of some rice and had some naan on the side. I <3 starch! Here is the goal and my final result side by side. Not too bad right?
Serves: 4 Cost: Less than $5/serving