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Chicken with Tomato Curry Sauce

Chicken breast cooked with a tomato and chili curry sauce. Easy to make with an exotic touch and taste. This recipe was shared by my neighbor who came in United States years ago from Pakistan. As many other families from other countries, they cherish their culture and traditions and the food takes an important part. This dish is very close to what they used to cook in their country. I tried it and quickly become my husband's most favorite meal. If you don't like spicy food, and this dish is very spicy, adjust the seasonings to your taste. Give it a try; it is a real authentic Pakistani / Indian dish with lots of flavor!

Posted on February 13, 2010

IngredientsChicken with tomato curry sauce

2 lb boneless and skinless chicken breast, cut into 1 inch cubes

1/3 cup canola oil

5 large fresh Roma tomatoes, chopped

1 tsp garlic powder

1 tsp ginger powder

1 tsp crushed red pepper flakes or 1/2 tsp for a milder flavor

1/4 tsp black pepper

6 tbsp tomato paste

1 tsp salt

2 fresh green chilies , thinly chopped

fresh ginger, cut into thin slices, for garnish


1. Heat the oil in a large skillet and cook the chicken on both sides until browned about 2-3 minutes per side.

2. Add the garlic and ginger powder, salt, red pepper flakes, and fresh tomatoes. Cover and cook on low heat until the tomatoes are soft; they must turn into a paste. It will take about 10 to 15 minutes.

3. Add the canned tomato paste, black pepper, green chilies and stir. Simmer covered on low heat for another 5 minutes.

4. Serve on top of steamed rice or Indian NAAN (Pita Bread).




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