Ingredients
-
2
-
4
-
4
-
1
-
3
-
1
-
1
-
1/2
-
4
-
6 - 8
-
1/4
-
1/2
-
2 - 5
-
-
Directions
Chicken Masala Curry, Though not necessarily authentic, this curry is as good or better than anything i’ve ever had in a restaurant Pieces of meat and/or vegetable are simmered in a fragrant sauce thickened with onions, garlic and ginger Great over rice or accompanied with a piece of warm naan bread , Step 8: do you cook it at that low heat? 160-170 F is under 100 Celsius ???, Great starter recipe just tweek to your particular taste used Coconut cream in place of water and added more of each of the spices listed, plus I added Garam Masala and used just under double the recommended amount of tomato paste Turned out great!
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Steps
|
1
Done
|
Heat the Vegetable Oil in a Dutch Oven or Other Large Pot. |
|
2
Done
|
Cook the Onions Over Medium Heat Until Softened. |
|
3
Done
|
Add Garlic and Ginger, Continue to Cook Until Fragrant and Softened. |
|
4
Done
|
Remove from Heat, Add Curry Powder, Cumin, and Coriander. |
|
5
Done
|
Pour 1/2 Cup Water Into a Blender. Add Cooked Vegetables and Blend on High Until Very, Very Smooth. Add Additional Water If Necessary. |
|
6
Done
|
Pour Sauce Back Into Pot and Stir in Tomato Paste and Chilis, If Using. |
|
7
Done
|
Cover and Cook For at Least 30 Minutes, but No More Than an Hour. -Note- Sauce Will Bubble and Gloop Violently All Over Your Range If You Do not Cover. |
|
8
Done
|
Add Chicken Pieces, Cook Until Tender and 160 - 170 Degrees F. |
|
9
Done
|
Remove from Heat, Stir in Cilantro and Yogurt and Serve Over Rice. |
