Independent Watkins Consultant Lynne Mickley #044375N

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Recipe Name: Curry Chicken
Category: Featured Recipe
Recipe From: Lynne Mickley
Description: A great recipe using Watkins' new spice and herb line!
2 pounds skinless, boneless chicken breast
2 tsp Watkins Sea Salt / Canadian Link
½ cup Watkins Original Grapeseed Oil / Canadian Link
1½ cups chopped onion
1 tbl minced garlic
1½ tsp minced fresh ginger root
1 tbl Watkins Curry Powder / Not available in Canada
1 tsp Watkins Cumin / Not available in Canada
1 tsp Watkins Ground Turmeric / Not available in Canada
1 tsp Watkins Ground Coriander / Not available in Canada
1 tsp Watkins Cayenne Red Pepper / Not available in Canada
1 tbl water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
2 tbl chopped fresh cilantro
½ cup water
1 tsp Watkins Garam Masala / Not available in Canada
1 tbl fresh lemon juice  

Heat the oil in a large skillet over high heat. Grind the sea salt over the chicken breasts, then fry them in batches until they are completely browned on both sides, but still pink in the middle. Transfer the chicken to a plate and set aside.  

Reduce the heat to medium-high and add the onion, garlic, and ginger to the oil. Cook and stir until the onion turns translucent, about 8 minutes. Stir in the spices and 1 tablespoon of water. Stir and heat for about 1 minute. Add the tomatoes, yogurt, cilantro, and ½ cup water. Stir.

Return the chicken breasts and any juices to the skillet. Bring the mixture to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala over the chicken.  

Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve. 

Serve with rice or noodles. Serves 6.


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