Cilantro Chicken Curry

We love curry dishes around here.  Anything with a lot of spice and flavor.  I make Butter Chicken a lot, and I've been experimenting with some Korma dishes using the sous vide technique.  I'm not a huge fan of coconut milk, or curries with a sweeter flavor so I tend to lean more toward Indian cuisine rather than Indonesian or Thai recipes (although Mr. DD and the Little Devil LOVE Thai food!)  I saw this recipe for Cilantro Chicken on Divya's Culinary Journey and I knew right away it was a recipe the entire family could agree on.  Divya shares recipes from a variety of cuisines on her blog, but my favorite are the ones with authentic Indian flavor.  Of course when I started making this recipe I realized I was out of a couple of the ingredients, so as usual I just started adapting things my way.  My result may not be truly authentic but the flavor was amazing.  Shout out to Divya for the inspiration!

Cilantro Chicken Curry
Very easy and so much flavor.

Serve over Basmati Rice, with fresh cooked Naan Bread
and garnish with yogurt and fresh cilantro.

Cilantro Chicken Curry

Inspired by Divya's Culinary Journey

1 pound chicken breasts, cubed
1 tablespoon vegetable oil
1 teaspoon chili powder, divided
1 teaspoon cumin powder, divided
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
salt and pepper to taste
1 cup chopped fresh cilantro
1 large onion, chopped and divided
1 large tomato, diced
2 tablespoons minced garlic
1 tablespoon grated fresh ginger (or the kind in the squeeze bottle is soooo handy!)

In a small food processor combine the cilantro, 1/4 cup of the chopped onion, 1/2 teaspoon chili powder, 1/2 teaspoon cumin powder, garlic and ginger.  Process until you have a fragrant paste.  Set aside.

In a pan over medium-high heat add the vegetable oil and let it get hot.  Saute the remaining chopped onion until it is translucent.  Season with 1/2 teaspoon chili powder, 1/2 teaspoon cumin powder, 1/4 teaspoon cayenne pepper and 1/2 teaspoon turmeric powder and add the chopped tomato.  Cook for 2-3 minutes.  Add in the cilantro paste and cook, stirring constantly until the raw smell is gone. It will be very fragrant and smell delicious at this point.  Season the chicken cubes generously with salt and pepper and add to the pan.  Let simmer approximately 15-20 minutes, or until chicken is cooked through.  Serve over Basmati Rice with freshly toasted Naan Bread and garnish with fresh yogurt and cilantro if desired.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 25 minutes