Indian Style Curried Chicken

1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 medium tomatoes, cored and quartered
1 tablespoon coarsely chopped fresh ginger
2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/4 cup chopped fresh cilantro
1/2 teaspoon garam masala
2 cups hot cooked brown basmati or long grain brown rice

Place chicken in a medium bowl. Add lemon juice, kosher salt, and black pepper; toss to coat. Set aside.

In a blender or food processor, combine tomatoes, garlic, and ginger. Cover and blend or process until smooth, stopping and scraping side as necessary; set aside.

In a large skillet, heat olive oil over medium heat. Add onion; cook and stir about 8 minutes or until golden brown. Add tomato mixture, coriander, cumin, cayenne pepper, and turmeric. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.

Add chicken to skillet; stir to coat with the tomato mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Remove from the heat; stir in cilantro and garam masala.

Serve with brown rice.

Number of Servings: 5

Recipe submitted by SparkPeople user CHRISTINEW1984.