Description
A classic curry-stand recipe. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m. I make vast quantities of the sauce at one time, and it freezes very well. I also added much more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don’t like heat.
Ingredients
- 2 tablespoons ghee (clarified butter)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon salt (Optional)
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- 1 (14 ounce) can tomato sauce
- 1 cup heavy whipping cream
- 2 teaspoons paprika
- 1 tablespoon white sugar (Optional)
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves, cut into bite-size pieces
- ½ teaspoon curry powder
- ½ teaspoon salt, or to taste (Optional)
- 1 teaspoon white sugar, or to taste (Optional)
Instructions
- Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent
- about 5 minutes. Stir in garlic; cook and stir just until fragrant
- about 1 minute. Stir cumin
- 1 teaspoon salt
- ginger
- cayenne pepper
- cinnamon
- and turmeric into onion mixture; fry until fragrant
- about 2 minutes.
- Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low. Simmer sauce for 10 minutes
- then mix in cream
- 1 tablespoon sugar
- and paprika. Bring sauce back to a simmer and cook
- stirring often
- until sauce is thickened
- 10 to 15 minutes.
- Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside
- about 3 minutes; stir often.
- Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink
- about 30 minutes; adjust sugar and salt to taste.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 20 mins
Servings: 6