INGREDIENTS
Chicken: preferably boneless, cut into small chunks (about 3-4 pounds)
Yogurt/Sour Cream (1/2 tablespoon)
Diced Tomatoes (1/3 - 1/2 cup)
Yogurt/Sour Cream (1/2 tablespoon)
Diced Tomatoes (1/3 - 1/2 cup)
Garlic: diced or powdered (1 teaspoon, a little more if powdered)
Onion Powder (2 tablespoons)
Diced Onions (1/2 cup)
Crushed Cashew Nuts: walnuts work just as well really (1 tablespoon)
Butter (~1/2 cup)
Cumin (1/4 teaspoon)
Garam Masala (1/4 teaspoon)
Red Chili: powdered (1/4 teaspoon)
Cinnamon Powder (a pinch)
Cinnamon Powder (a pinch)
Salt (to taste)
Sugar (~1 teaspoon for step 1 and to taste for step 5)
Lemon Juice (~1 tablespoon)
Parsley (for dressing)
METHOD
- Marinade the chicken with everything other than the onions, the tomatoes, the lemon juice and the butter. Allow the marinated chicken to sit for half an hour or overnight in the fridge.
- Fry the onions in the butter at medium heat until golden.
- Add the marinated chicken, the tomatoes and any remaining marinade. Stir constantly for about 7-10 minutes (till chicken is mostly cooked).
- Add enough water to cover the chicken, reduce heat to low/medium low and then cover.
- Wait for curry sauce to come to a boil. Remove the cover and stir.
- Taste and adjust salt and sugar (and anything else you think it needs - I'm giving you free reign)
- Add the lemon juice.
- Stir and reduce until the consistency is similar to what's shown in the picture above.
- Remove from stove. Dress with parsley. Serve with naan, white or cinnamon rice.
No comments:
Post a Comment