Chicken Masala

Name: Chicken Masala
Yield: 4
Cuisine: Indian
Ingredients: chicken thighs, boneless, skinless; vegetable oil; butter; onions; ginger root; garlic; cayenne pepper; garam masala; cumin; salt; tomatoes, canned with juice; cream; coriander

A simple authentic Indian chicken curry. Adjust the spices to suit your tastes. Serve it with steamed rice or spicy rice puloa (posted separately)

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
750	grams	chicken thighs, boneless, skinless skinless off bone each chopped into 5 or 6 pieces
4	tablespoons	vegetable oil
2	tablespoons	butter
1	large	onions peeled halved then sliced
1	tablespoons	ginger root grated (fresh not from a jar)
2	cloves	garlic crushed
1	teaspoon	cayenne pepper
2	teaspoons	garam masala	*
1	teaspoon	cumin ground
1	teaspoon	salt
2	each	tomatoes, canned with juice 400 gram (14 ounce) cans - diced
150	millilitres	cream pouriing cream
½	bunch	coriander (cilantro) roughly chopped	*

Ingredients

Amount	Measure	Ingredient	Features
7.5E+2	grams	chicken thighs, boneless, skinless skinless off bone each chopped into 5 or 6 pieces
6E+1	ml	vegetable oil
3E+1	ml	butter
1	large	onions peeled halved then sliced
15	ml	ginger root grated (fresh not from a jar)
2	cloves	garlic crushed
5	ml	cayenne pepper
1E+1	ml	garam masala	*
5	ml	cumin ground
5	ml	salt
2	each	tomatoes, canned with juice 400 gram (14 ounce) cans - diced
1.5E+2	millilitres	cream pouriing cream
0.5	bunch	coriander (cilantro) roughly chopped	*

Directions

Cut the chicken into large bite size pieces (it will shrink a little during cooking) Season with salt & pepper Heat 2 tablespoons oil in a heavy skillet with a lid or use a heavy casserole suitable for the stove top – seal the chicken but do not cook though. You may need to do this in a couple of batches. Remove the chicken to a plate Heat remaining oil & butter in the same heavy based skillet Add onion and cook until soft and golden brown Add ginger and garlic and cook for a couple of minutes Add spices & salt and cook stirring for a couple of minutes Add tomatoes and simmer until the sauce splits and the oil comes to surface – around 10 minutes (do not remove the oil!) Add cream stirring constantly – do not allow it to boil again If too thick add a little water or chicken stock Add chicken pieces and cook very gently for 10 to 15 minutes until the chicken is cooked through. Add the coriander (cilantro) and service immediately. Serve with steamed rice or rice paulo if you're feeling adventurous