Masala Heat: Chicken Curry

Chicken Curry

Every household in India has their own version of a chicken curry. This dish originates in southern India as curry powder and curry leaves are very predominate in this region. There are many variants of a "curry". The chicken masala from a previous blog post is such a variant from the northern region of India, as curry leaves, curry powder and coconut milk are not a predominant ingredient in the region. Over the years I have played with different ingredients and finally found my perfect combination. This is a very simple dish with big flavor pay off, a definate favorite in my household.

curry leaves

Ingredients:

1/4 cup vegetable oil

1 tbs. mustard seeds

1/2 tbs. turmeric

1 1/2 cups onions (chopped)

2 sprigs of curry leaves

2 tbs. ginger & garlic paste

(or 1 tbs. minced ginger & 1 tbs. minced garlic)

2 lbs. boneless/skinless chicken thights (cubed)

1 tbs. garam masala

1/2 tbs. chili powder (use 1 tbs. for more heat and 1/4 tbs. for less heat)

1 tbs. curry powder

1/2 tbs. salt (or to taste)

1 can (13.5 fl oz) coconut milk

1/2 cup tomato sauce

1 cup water

Cook Time: 30 - 40 minutes

Warm a large non-stick skillet over medium heat and once warm add 1/4 cup vegetable oil. When the vegetable oil is warm, add a level 1 tbs. mustard seeds to the oil. Once the mustard seeds start to pop add 1 1/2 cups chopped onions, 2 sprigs of curry leaves and 2 tbs. of ginger and garlic paste (you can also substitute 1 tbs. minced ginger and 1 tbs. minced garlic).

vegetable oil, mustard seeds, onions, curry leaves and ginger & garlic paste

Continue to sauté until the onions turn translucent and add 2 lbs. of boneless skinless chicken thighs (cubed), 1 tbs. garam masala, 1/2 tbs chili powder (this is where you can adjust the heat level of the dish. Add 1 tbs. chili powder for a spicy dish or 1/4. tbs for a milder heat), 1 tbs. curry powder and 1/2 - 1 tbs. salt (to taste). Continue to sauté the mixture until your chicken is fully cooked.

Add 1 can (13.5 fl oz) of coconut milk and 1/2 cup tomato sauce and 1 cup of water. Cover and continue to sauté for another 10 - 15 minutes.