Chicken Masala Curry
photo by Leggy Peggy
- Ready In:
- 1hr 50mins
2 pints of sauce
- 2 tablespoons vegetable oil (Ghee) or 2 tablespoons clarified butter (Ghee)
- 4 large onions, chopped
- 4 garlic cloves, smashed and chopped
- 1 piece fresh gingerroot, about 2 inches long, peeled and chopped
- 3 tablespoons curry powder
- 1 tablespoon fresh ground cumin
- 1 tablespoon fresh ground coriander
- 1⁄2 cup water
- 4 tablespoons tomato paste, about one whole small can
- 6 -8 chicken breasts (fresh or frozen) or 6 -8 chicken thighs (fresh or frozen)
- 1⁄4 cup cilantro, chopped (optional)
- 1⁄2 cup plain yogurt (optional) or 1/2 cup coconut milk (optional)
- 2 -5 dried chilies (optional)
- Heat the vegetable oil in a dutch oven or other large pot.
- Cook the onions over medium heat until softened.
- Add garlic and ginger, continue to cook until fragrant and softened.
- Remove from heat, add Curry powder, cumin, and coriander.
- Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
- Pour sauce back into pot and stir in tomato paste and Chilis, if using.
- 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.
- Add chicken pieces, cook until tender and 160 - 170 degrees F.
- Remove from heat, stir in cilantro and yogurt and serve over rice.
Excellent chicken curry. I used 1 1/2 cups of water for the sauce and it was perfect consistency for our tastes. When I first tasted this after the initial simmering, I though that the spices still tasted a bit 'raw'; however it certainly improved to a five star rating with some sitting time. I definately recommend using the coriander and yoghurt. Served with home made roti, saffron rice and kachoomber - thank you for a wonderful meal.
Love this curry. It's so easy to make and so full of flavour. I used Recipe #174350 and made a few minor changes. Added 2 chopped fresh chilies at step 3, and an extra 1/2 cup of water at step 5 (we like sauce). As suggested, I also added the optional coriander (cilantro) and yogurt. The heat was mild, so fire lovers could use 3-4 chilies. Thanks for a great recipe.