Saturday, June 11, 2022


Here is another one of our favorite Asian dishes. This dish comes from India and you can make it with lamb if you prefer. Somehow all of those curry spices make your stomach feel good. 

Spice Mixture
1 T garam masala
1 t hot chile powder
1 t ground turmeric
1 t paprika
½ t ground coriander
½ t ground cumin
½ t sea salt
½ t hot pepper flakes (optional)

In a small bowl, add the above spices, stir to combine, and set aside.

2 large chicken breast halves, cut into bite-size pieces
2 T avocado or olive oil
1 medium onion, diced
2 cloves garlic, pressed or minced
3 T tomato paste
2 t grated fresh ginger
1 cup chicken stock or broth
4 T unsalted butter
1 cup half-and-half or Greek yogurt
2 T finely chopped cilantro leaves

In a large cast-iron skillet or wok, heat the oil over medium-high  heat. 
Cook the onion until soft and translucent. 
Add the garlic and cook another minute.
Add the chopped chicken and cook another 3-4 minutes.
Add the tomato paste, Spice Mixture, ginger.
Stir until combined then add the chicken broth.  
Cook for 5-6 minutes until cooked through.
Add the butter and half-and-half or yogurt and stir in.  
Simmer another 5 minutes, stirring occasionally.
Serve over Basmati rice and garnish with cilantro.

Serves 4 

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