Chicken Curry

Uploaded on 2020-11-23 by sschwein

Ingredients:

- 4 Tomatos
- 2 Large Onions
- 3-4lb Chicken Breast
- Garam Masala
- Salt
- Mustard Seed
- Vegetable Oil
- Turmeric
- Chili Powder
- Coconut Milk
- Ginger
- Garlic

- Optional:
- Curry Leaves
- Cashews
- Almond

Directions:

1 - Preparation:
2 - Dice the tomato, onion, and chicken breast
3 - Mince the ginger and garlic (or use a ginger-garlic paste)

5 - Making the Curry Sauce:
6 - Put the oil and mustard seed in the pan, heat for 1 minute until mustard seeds start to pop
7 - Add the most of the onion and all the tomatoes to the pan, sauté with lid until the onion turns translucent
8 - Add in the ginger & garlic, let it sauté with the lid for a couple minutes
9 - Add garam masala, chili powder and turmeric, mix and cook for another minute
10 - Blend all contents of the pan until it becomes a smooth sauce

12 - Cook the Chicken:
13 - Add some more oil and mustard seed in the pan, cook until the mustard seeds start to pop
14 - Add remaining onion to the pan, saute until translucent
15 - Add chicken and salt to the oil, saute with lid until the chicken is fully cooked

17 - Finishing touches:
18 - Combine the curry sauce and chicken together and simmer over medium to medium-high heat until enough water boils out.
19 - Mix with spoon to keep sauce mixed well.
20 - Add additional spices to taste (mainly garam masala, turmeric, and chili powder)
21 - Serve with white rice

Notes:

Heavy whipping cream can be used instead of coconut milk, this is what will send you into a food coma.
Add in cashews and/or almonds to the curry sauce before mixing for added flavor.
Fresh ginger and garlic can be used, but a ginger/garlic paste (check your local international grocery) will save time.
There are no real measurements for this, I typically just add more spices while the finished product is boiling to get it to taste as needed.