Tag Archives: Indian

23Oct 2012

Tasty Tuesday – Spicy Chicken Curry

PEOPLE it is Tasty Tuesday! What are you making for dinner tonight? Last week I love made some spicy chicken curry for the hubby. This take on chicken curry is definitely A LOT healthier than what you would get from a restaurant. If you don’t like spicy stuff I suggest not using any (or as much) jalapeno and use all regular curry powder instead of the hot madras curry powder. This recipe can totally be tweaked to fit your pallet and is pretty forgiving!

Ingredients
1 medium onion, chopped
3-4 cloves garlic, chopped
1/3 jalapeno, chopped
1 tablespoon garam masala
1/2 teaspoon ground cumin
1/4 teaspoon of ground cloves
2 tablespoons vegetable oil
1 tablespoons hot madras curry powder
1 tablespoon curry powder
3/4 cup water
1/2 cup condensed milk (Fat Free will taste just as good as full fat)
5 chicken breasts, cut into chunks
Kosher salt
Steamed broccoli
Steamed white rice, for serving

Chop the onion, garlic cloves and jalapeno. Get out all your spices so you have them ready to use.

In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste. Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.

Add another 1/2 a cup of water as well as the 1/2 a cup of condensed milk.

I like to precook the chicken on my grill pan, however you don’t have to. Precooking the chicken adds a pan to clean, but also speeds up the overall cooking time.

Add chicken pieces and salt to taste. Bring to a boil. Simmer until the chicken is cooked through, about 30 minutes. If you precooked the chicken I would say about 10 minutes instead of thirty. Add the steamed broccoli to the mixture. Serve over rice – makes about 5 servings.

Bon Appetit!!

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15Feb 2012

Chicken Tikka Masala

by Nicole ⋅ Leave a Comment

The husband and I go to this fantastic Indian place in Adams Morgan. One time we really wanted Indian, but didn’t feel like venturing out of the house. Enter the beautiful world of online recipes. I combined a few different recipes and came up with the following Chicken Tikka Masala recipe which is inspired by our favorite meal at the Indian restaurant.

Ingredients:

4 boneless skinless chicken breasts (cut into bite sized pieces)

Marinade-

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoons cayenne pepper (or more, to taste)
2 teaspoon ground black pepper
1 tablespoon fresh ginger (minced)
2 teaspoons salt (or less, to taste)

Sauce-

1 tablespoon butter
1/2 medium onion (chopped)
2 garlic clove (minced)
1/2 jalapeño pepper (finely chopped)
2 teaspoons ground cumin
2 teaspoon paprika
2 teaspoons salt
1/2 tsp of coriander
2 tsp garam masala
1 (8 ounce) can tomato sauce
1 cup heavy cream (or I like to substitute fat free condenced milk)

In a large bowl mix yogurt, lemon juice, cumin, cinnamon, black pepper, cayenne pepper, ginger, and salt. Add chicken bits and mix well, cover and refrigerate for 1 hour or overnight.

Lightly oil and pre-heat the grill pan to high heat. Put chicken onto the grill and cook until juices run clear. Discard the extra marinade.

In a large skillet melt butter over medium heat. Add onion, garlic and jalapeño peppers and sauté for 3 minutes.

Add spices and mix well. Stir in tomato sauce and heavy cream (or condensed milk). Bring to a boil while stirring reduce heat and simmer for 20 minutes or until the sauce has thickened.

Add grilled chicken to the sauce and simmer for 10 minutes.

Serve on top of white rice.

You can also serve this meal with naan bread, which can be find at any Indian Restaurant or sometimes places like Harris Teeter or Whole Foods carry it.

Happy Cooking!

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