Indian Chicken Curry I

Ingredients and Weight:

• 1 kg boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, finely chopped
• 2 red bell peppers, finely chopped
• 2 green bell peppers, finely chopped
• 6 garlic cloves, minced
• 2-inch piece of ginger, peeled and minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground red chili powder
• 1/2 teaspoon garam masala
• 1 (15-ounce) can tomato sauce
• 1 cup plain yogurt
• 1 cup reduced-sodium chicken broth
• 1/4 cup chopped fresh cilantro

Preparation Time:

• 20 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Add the onion, bell peppers, garlic, and ginger to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
3. Stir in the turmeric, cumin, coriander, red chili powder, and garam masala. Cook for 1 minute, or until fragrant.
4. Pour in the tomato sauce, yogurt, and chicken broth. Bring to a simmer and cook, partially covered, for 30-35 minutes, or until the chicken is cooked through.
5. Stir in the cilantro and serve over rice or naan bread.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15 grams
• Protein: 30 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Medium-spiced, creamy, and flavorful
• Mildly tangy and aromatic
• Visually appealing with bright colors

User Comments:

• "This curry was amazing! It had the perfect balance of spices and flavors."
• "The chicken was so tender and the sauce was incredibly rich."
• "I loved the creamy texture of the curry and the vibrant colors of the vegetables."
• "It was easy to make and turned out better than I expected."
• "I will definitely be making this again and again."

Special Precautions and Tips:

• If you don't have yogurt, you can use sour cream instead.
• If you want a spicier curry, add more red chili powder to taste.
• For a vegetarian version, substitute tofu or chickpeas for the chicken.
• Serve with lime wedges to brighten up the flavors.