Chicken Masala Curry

Name: Chicken Masala Curry
Ingredients: 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)

13 ingredients

9 steps

Ingredients

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)

Directions

1

Heat the vegetable oil in a dutch oven or other large pot.
2

Cook the onions over medium heat until softened.
3

Add garlic and ginger, continue to cook until fragrant and softened.
4

Remove from heat, add Curry powder, cumin, and coriander.
5

Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
6

Pour sauce back into pot and stir in tomato paste and Chilis, if using.
7

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.
8

Add chicken pieces, cook until tender and 160 - 170 degrees F.
9

Remove from heat, stir in cilantro and yogurt and serve over rice.