I usually tend to cook vegetarian meals at home mostly out of ease – I find it is easier to throw together vegetarian staples than think about where the meat I am buying comes from and how long from when I buy it do I have to cook it.
Every once in a while, though, I feel the urge to cook something with meat, fish, or chicken. There was chicken breast on sale at my local food co-op, so I took advantage of the deal and decided to make an Indian-style chicken curry for dinner.
This chicken curry is full of onion and spices and tomato, and the finishing touch is a stir-in of room temperature (to avoid curdling) yogurt. *This dish could easily be made vegetarian by using cooked chickpeas instead of chicken, just add them in when the recipe says to add in the tomatoes and yogurt.
And since I was going all out with this recipe, I made a homemade flatbread to go with the curry. The flatbread contains milk and butter, which makes it tastes rich and delicious. You could also serve the curry with rice.
If you are craving some Indian-inspired flavors, try this recipe. It’s great for a weekend or weeknight meal, and even for entertaining friends.
Other dishes that would pair well with this meal:
Cast Iron Skillet Flatbread
Recipe from RecipeTin Eats
Makes 6 flatbreads
Ingredients:
3 1/2 tablespoons butter
3/4 cup milk (I used 2% reduced fat)
2 cups all purpose or whole wheat flour, plus extra for rolling/dusting
1/2 teaspoon salt
1 tablespoon neutral oil, such as canola, divided, for cooking
Directions:
Melt the butter and milk on the stovetop or in the microwave. Set aside.
Whisk together the flour and salt in a large bowl. Slowly pour in the melted butter and milk mixture and stir everything together with a wooden spoon until combined.
Sprinkle a work surface with flour, dump out the dough and knead for about 3 to 5 minutes until the dough is smooth with minimal stickiness and air pockets.
Wrap the dough in saran wrap and let rest at room temperature for 30 minutes.
Sprinkle work surface with flour, cut the dough into 6 pieces, and roll each piece into a ball. Roll out each dough ball into 1/8-inch thick rounds.
Heat 1/2 teaspoon oil in a cast iron skillet over medium-high heat. Place one flatbread in the pan and cook for 1 to 1 1/2 minutes then flip and cook the other side. Repeat with remaining oil and flatbreads (1/2 teaspoon oil per flatbread).
Stack cooked bread and keep wrapped in a tea towel until ready to serve.
Leftover flatbread can be stored well wrapped or in an airtight container in the refrigerator.
Approximate Nutrition Analysis per flatbread:
Total Calories: 245; Total Fat 10 g; Saturated Fat 5 g; Cholesterol 20 mg; Sodium 210 mg; Carbohydrate 33 g; Dietary Fiber 1 g; Protein: 5 g
Indian Style Curry Chicken (Murgh Kari)
Recipe from allrecipes with a few of my own adaptations
Serves 6
Ingredients:
~1 1/2 pounds skinless, boneless chicken breast halves (4-5 medium halves)
1/2 teaspoon salt, divided (some for sprinkling chicken and some for seasoning curry)
2 tablespoons canola oil
1 large onion, chopped
2 medium garlic cloves, minced
1 1/2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper or red pepper flakes
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt (ROOM TEMPERATURE)
1 tablespoon chopped fresh cilantro, plus extra for serving (optional)
1 tablespoon + 1/2 cup water, divided
1 teaspoon garam masala
1 tablespoon fresh lemon or lime juice
Directions:
Pat the chicken breasts dry with paper towel and sprinkle both sides with a pinch of salt.
Heat 1 1/2 tablespoons oil in a large skillet over high heat. Partially cook the chicken in the hot oil until browned on each side, about 4-6 minutes per side. Transfer to a plate and set aside to cool slightly.
Heat the remaining 1/2 tablespoon oil the same skillet over medium-high and add the onion, garlic, and ginger. Stir until the onion turns translucent, about 8 minutes.
Stir in the curry powder, cumin, turmeric, coriander, cayenne/red pepper flakes, and 1 tablespoon water. Heat for 1 minute, stirring frequently. Add the tomatoes, yogurt, optional chopped cilantro, and pinch salt.
Cut the chicken into bite size pieces and return the pieces to the skillet. Pour 1/2 cup water into the mixture and bring to a boil, making sure to coat the chicken with the sauce. Stir the garam masala into the mixture.
Cover the skillet and simmer until the chicken breasts are fully cooked (no bright pink in the center), about 15 to 20 minutes.
Serve with a squeeze of lime juice over rice/quinoa or alongside flatbread/naan.
Approximate Nutrition Analysis per serving:
Total Calories: 210; Total Fat 9 g; Saturated Fat 2 g; Cholesterol 75 mg; Sodium 647 mg; Carbohydrate 9 g; Dietary Fiber 2 g; Protein: 24 g
Figsinmybelly 
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