Food and Wine has a simple and easy to follow chicken curry recipe from the Punjabi region that uses chicken breasts. This recipe serves four.
To make Food and Wine's recipe, chop three onions, two garlic cloves and one 1-inch piece of fresh ginger in a food processor. In a cast-iron casserole, heat 1/4 cup vegetable oil. Add 1 tablespoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, 1/4 teaspoon cinnamon, a pinch of ground cloves and a pinch of ground cardamom. Cook over low heat for one minute. Add the onion mixture and cook over high heat for six minutes, or until the mixture is golden brown. Add 1/4 teaspoon turmeric and 1 cup tomato sauce. Simmer over high heat for three minutes, or until the sauce is thickened. Season 4 6-ounce skinned chicken breast halves on the bone with salt, and add to the casserole. Add 1 cup water, and cover. Boil, and simmer over low heat for 10 minutes while turning a few times, or until the chicken is white throughout. Season the curry with salt to taste. Move the curry to a serving bowl, and sprinkle garam masala on top. Serve with 2 tablespoons chopped cilantro.