Indian Chicken Curry

INDIAN CHICKEN CURRY: Warm, spicy notes with tender chicken- I THINK YES!

Start with fresh, washed onion, tomatoes, cilantro and garlic.

Pulse all three ingredients in a food processor... or finely chop up.

Place in a large bowl with 1 Tablespoon of Dijon mustard and mix everything up until the chicken is nice and coated with the pico mixture. Salt and pepper to taste.

Cook up Basmati or Jasmine rice... and place a small amount of cilantro right on top to infuse the flavors in the rice. I used a brown Basmati for mine...

Measure out 2 Tablespoons of curry powder and 1/4 teaspoon of garlic powder and place in a small bowl.

Add a little bit of water and mix- creating your "curry slurry".

Place slurry into a pan and simmer until spices are infusing your whole kitchen! Yum! By this point your house will be smelling oh, so good!! (And your stomach will be telling you it's time to eat!)

This is my "OK, I think I've taken enough pictures now" face haha

Place the pico and chicken mixture into the pan with the slurry... cook it on up!!

Once things get to cookin' for a few minutes add about a cup of water and the heat down to a simmer. This is to prevent everything from drying out. (And the sauce from burning on the bottom of the pan!)

Should look something like this.... cover and let it simmer until the chicken is tender, juicy and done!

Place on top of your cilantro infused rice and ENJOY!