Curried Chicken

Dad adjusted spices on 8/15/2011.

Ingredients:

• 3 - 4 skinless, boneless chicken breast
• 2 teaspoons salt
• 1/4 cup oil
• 6 T butter
• 2 cup finely chopped onions
• 2 T minced garlic
• 2 teaspoon finely chopped ginger
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 cup water
• 1 28 ounce can crushed tomatoes
• 2 T chopped fresh cilantro
• 2 cups plain yogurt
• 1 teaspoon garam masala
• 2 teaspoon curry powder
• 1 T fresh lemon juice
• 8 ounces frozen peas

Directions:

1. Sprinkle chicken with 2 teaspoons salt. In a large skillet or Dutch oven, heat the oil and butter over high heat. Add the chicken and brown on all sides. Transfer the chicken to a bowl and set aside.
2. Add the onions, garlic, and ginger to the skillet. Saute for 8 to 10 minutes over medium high heat. Drain excess oil. Stir in cumin, turmeric, coriander, black pepper, cayenne pepper, and 1 T water. Stir well for about one minute.
3. Add the tomatoes, 1 T cilantro, yogurt, and additional salt to taste.
4. Add curry powder and garam masala.
5. Add the chicken and any accumulated juices. Pour in remaining water. Bring to a boil, turning chicken to coat with sauce. Add remaining cilantro and peas. Cover and simmer for 20 minutes.
6. Taste and adjust spices. Simmer a few more minutes.
7. Serve with rice and warm pita bread.