Monday, July 30, 2012

Kathy's Chicken Curry

Making chicken curry (Tikka Masala is the proper name) is extremely easy and fast. The secret is to use the best curry powder available. McCormick Culinary Madras Curry Powder (with a bit of cumin and turmeric added) comes the closest to the best of the chicken curries I've had from Indian restaurants. IMHO, Garam Masala is too spicy and varies too much from brand to brand and jar to jar to depend on for this recipe.

McCormick Madras Curry Powder is available at:

You will need:

1/4 cup of ghee (clarified butter)
2 large onions, sliced thin
3-4 boneless chicken breasts cut into 1 inch cubes
1-2 cloves garlic, chopped fine
1 tsp ground fresh ginger root
3-4 tbsp McCormick Madras Curry Powder
1/2 tsp cumin
1/2 tsp turmeric
1 tsp salt
1 tbsp sugar
1 tbsp tomato paste
1 13.5 oz can coconut milk
1 bay leaf
1 tsp dried cilantro (or one small handful fresh, chopped)
1 cup plain yogurt (if desired)

In a heavy pot, lightly brown the onion and the chicken in the ghee. Add garlic and ginger. Add the rest of the ingredients except the yogurt. Simmer for 1/2 to 1 hour. Add the yogurt and stir well. Serve over basmati rice with naan (indian flatbread) on the side.

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