As part of my Indian food experience I could not wait to make Chicken Curry! However, I found out very quickly there are many versions. For my first attempt, I used a recipe from a book I got for Christmas “From Mom With Love… Complete Guide to Indian Cooking & Entertaining” by Pushpa Bhargava. You can find her book here. Meeta, a testing professional, also kindly shared her recipe and it appeared to be very similar except she marinades her chicken. We prefer to marinade our meat to add more flavors and tenderness – therefore I used her approach. Plus for her gravy she uses fresh tomatoes instead of canned – I always like to use fresh whenever possible. Next time I will make that change to the Precooked Masala.
I am not sure if I got the marinade quite right – it might need some modifications. The chicken was tender and you could cut it with a fork. The Chicken Curry had a lot of great flavors. Plus it made enough for at least 3 or 4 meals, which is always nice to have left overs for a quick meal after work. I served it with rice and Naan Oven-Baked flatbread. Overall, it was a fabulous meal! I do have a question … why did it take me so long to find out about Indian food! I have a lot of catching up to do over the next few months. I am already planning recipes for grilling this summer.
1 tsp Salt
½ tsp Turmeric Powder
½ tsp Red Chili Powder
1 tsp Garam Masala
1 cup Yogurt, Plain and Low-Fat
2 pounds skinless, boneless Chicken, cut in cubes
1 cup Precooked Masala – Click here for the recipe
1 cup Water
½ cup Half and Half
2 tbsp Coriander or Cilantro, chopped
Mix the marinade ingredients, place cubed chicken into a zip lock bag, and add the marinade. Place in refrigerator for 3 to 12 hours turning periodically. Heat a saucepan on medium-high heat. Remove chicken from the refrigerator and throw away any remaining marinade – if there is any. Add chicken to the saucepan, Precooked Masala, and water. Bring to a boil. Cover and turn heat to medium low. Cook for about 30 – 35 minutes stirring occasionally. Add half and half and heat through. Serve with rice, Naan Oven Roasted flatbread, and garnish with chopped coriander. You can serve the Chicken Curry over the rice or serve the rice in a small bowl garnished with coriander. There is plenty of extra gravy to pour over the chicken and rice.