Chicken Masala Curry
Ready In: 50 mins
Serves: 4-6
Yields: 1 curry
Ingredients
- 2 cups onions, thinly sliced
- 4 tablespoons vegetable oil
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, fresh, minced
- 2 tablespoons coriander, ground
- 2 teaspoons cumin, ground
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon black pepper, ground
- 1⁄2 teaspoon turmeric
- 1 1⁄2 teaspoons salt
- 2 cups tomatoes, fresh, chopped & drained OR
- 1 (14 ounce) can tomatoes, chopped & drained
- 2 lbs chicken, boneless, sliced to large bite-size
- 1⁄2 cup water or 1⁄2 cup coconut milk
Directions
- In a wok, dutch oven or deep saute pan, fry onions in oil over medium high heat until the edges are nicely browned.
- Add garlic & ginger & continue stirring 2 minutes.
- Add ground spices (including salt) & fry another 2 minutes.
- Add tomatoes & fry over medium heat for 5 minutes.
- Add chicken & water (or coconut milk) & stir.
- Bring mixture to a simmer & reduce heat to low.
- Cover & simmer 20 minutes, then check.
- If sauce is too thin, remove cover & simmer 10 minutes more.
- If sauce is desired thickness, continue to simmer covered for 10 minutes.
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