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Reviews Date product posted
Thu September 13, 2007
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Description: A creamy curry dish with chicken breast. Its a rich dish, often served at weddings or on special occasions. If you decide to give it a try, I hope you enjoy it as much as I do!
Ingredients: Chicken Marinade:
3/4 lbs of boneless skinless chicken breast halves (cubed)
1/2 cup yogurt
1 teaspoon garam masala or (curry paste)
1/4 teaspoon of turmeric
1/2 teaspoon olive oil
pinch of salt


Sauce:
1 1/2 cup chopped onions
1 tablespoon olive oil
1 tablespoon butter
1/2 tablespoon garam masala (1 tablespoon if you don’t have curry paste)
1/2 tablespoon curry paste (Patak's) I prefer this brand
1 teaspoon ginger paste
1 teaspoon finely chopped garlic
1 tablespoon tomato paste
1/2 teaspoon red chili powder (depend on how hot do you like it, add more or less)
1 teaspoon turmeric
1 cup water
1 cup fresh heavy cream
chopped coriander leaves for garnish
1/2 tablespoon dark mustard seeds
1/2 teaspoon black pepper
1/2 teaspoon salt
1 bay leaf
1 piece of cinnamon stick
How To Prepare: For the Chicken Marinade, mix all ingredients together, add in chicken and let marinade for few minutes. Then put chicken pieces on a baking tray covered with foil, set oven to 375 F and cook for 30 minutes or till the chicken is cooked.


While the chicken is cooking in the oven can start on the sauce.


Sauce:
1. In large sauce pan on medium heat, add olive oil and onions, fry the onions till they become translucent.
2. Then add garlic, ginger and mustard seeds, cook for a few minutes. (stirring constantly)
3. Add tomato paste, turmeric, garam masala, curry paste, chili powder, stirring, you will notice the sauce is getting dry/thick and starting to stick to the pan, add ¼ cup of water (stirring)
4. Remove the pan from the heat and put the sauce into the blender, add enough water to mixture so it’ll move in the blender ( ¼ cup water), blend sauce on medium to high till it turns to a smooth consistency or until the chunks of onion or no longer visible.
5. Then return the sauce to a deep size pot on medium heat, add about ½ cup of water, cinnamon stick and bay leaf. Stirring.
6. Once you see the sauce bubbling, turn the heat on low and then slowly add the heavy cream, stirring, you will notice the sauce thickening and turn a creamy color.
7. Add salt, pepper and butter. Stirring. Taste the sauce if more salt is needed, depending on if you used salted or unsalted butter.
8. Lastly, add the cooked chicken breast from the oven to the sauce and garnish with Coriander. And Voila! You have Creamy Curry Chicken!



To Serve, you can serve with side of Basmati rice, Nan bread or Raita . For lighter sides, there’s whole wheat flat tortilla or brown rice. Enjoy!


For low fat recipe, you can substitute the heavy cream with half/half cream or with yogurt and omit the butter. Mind you the flavor would be slightly different or just lighter.
Number of Servings: 4
Carbs per serving - include all nutritional information if known: 12g Carbs, Protein 23g, Calories 417 per serv
Preparation Time: 1hr 15 minutes
Effort (Easy, Average, Difficult): Average
 


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