Chicken Curry

Ingredients and Weight:

• Boneless, skinless chicken breasts: 2 lbs (907 g)
• Onion: 1 large (200 g)
• Red bell pepper: 1 large (330 g)
• Green bell pepper: 1 large (330 g)
• Garlic cloves: 6
• Ginger paste: 1 tablespoon (15 ml)
• Ground cumin: 1 teaspoon (5 g)
• Ground coriander: 1 teaspoon (5 g)
• Ground turmeric: ½ teaspoon (2.5 g)
• Chili powder: ½ teaspoon (2.5 g)
• Salt: to taste
• Black pepper: to taste
• Plain yogurt: 1 cup (240 ml)
• Chicken broth: 3 cups (720 ml)
• Basmati rice: 1 ½ cups (360 g)
• Chopped cilantro: for garnish

Preparation Time:

• 20 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. Cut the chicken breasts into 1-inch pieces.
2. In a large bowl, combine the chicken, onion, bell peppers, garlic, ginger paste, cumin, coriander, turmeric, chili powder, salt, and black pepper. Mix well.
3. Add the yogurt and mix again to coat the chicken.
4. Cover and refrigerate for at least 30 minutes, or up to overnight.
5. In a large Dutch oven or pot, heat some oil over medium heat.
6. Add the chicken mixture and cook, stirring occasionally, until the chicken is browned on all sides.
7. Add the chicken broth and bring to a boil.
8. Reduce heat to low, cover, and simmer for 30-45 minutes, or until the chicken is cooked through and the sauce has thickened.
9. Meanwhile, cook the basmati rice according to the package directions.
10. Garnish the curry with chopped cilantro and serve with the rice.

Nutritional Information:

• Calories: 450 per serving
• Fat: 20 g
• Carbohydrates: 50 g
• Protein: 30 g

Dish Characteristics:

• Savory and aromatic
• Tender chicken in a creamy and flavorful sauce
• Perfect balance of spices
• Pairs well with rice or naan bread

User Comments:

• "This is the best chicken curry I've ever had. The flavors are incredible."
• "I love the creamy sauce and the tender chicken. It's so delicious."
• "This curry is perfect for a special occasion. It's sure to impress your guests."
• "I made this for my family and they all loved it. It's a great way to introduce American diners to Indian cuisine."
• "I'm a vegetarian, but I still enjoyed this dish. The sauce is so flavorful."

Special Precautions and Tips:

• If you don't have ground cumin or coriander, you can use whole seeds and grind them yourself using a mortar and pestle or a spice grinder.
• If you like a spicier curry, add more chili powder to taste.
• You can also add other vegetables to this dish, such as carrots, peas, or potatoes.
• Serve with a side of raita (a yogurt-based condiment) to cool down the heat.