Simpler to make than my crockpot version, especially if you're pressed for time. This is delicious! Double for a crowd (like my family). I adapted this recipe from www.melskitchencafe.com
Marinade:
1 cup plain yogurt
1 TBS lemon juice
2 tsp cumin
2 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp paprika
1 tsp pepper
1" minced fresh ginger
1 tsp salt
3 boneless, skinless chicken breasts
Combine all ingredients except the chicken. If grilling, slice chicken breasts into 2-3 pieces each, then marinate for at least an hour (or all day.) If not grilling, cube chicken into 1" pieces, then marinate for at least an hour (or all day.)
Grill the chicken then cube. Or, saute chicken in a frying pan. Drain marinade when you are able, and brown the chicken in the pan.
Simpler marinade: (If you're in a hurry and have limited ingredients, you can try this marinade instead)
1 cup plain yogurt
1 TBS coriander
1 TBS cumin
1 tsp salt
Sauce:
1 TBS butter
2 cloves garlic, pressed
1-1/2 TBS garam masala
1/2 tsp salt
1 TBS sugar
1-1/2 cups tomato sauce
1-1/2 cups cream
jalapeno pepper
Saute garlic in butter. Add garam masala and saute until aromatic. Next add tomato sauce, cream, salt and sugar. Whisk until mixed. Pierce the jalapeno pepper with a fork 2-3 times. Add to sauce. Let simmer on low heat 20-30 minutes. Add chicken and let simmer 5-10 minutes longer.
Serve over rice, garnish with cilantro if desired.
Sunday, April 26, 2015
Saturday, April 4, 2015
Yummy Chicken Curry
This recipe is yum and super easy!
4 TBS butter
1/2 onion or small onion, blended
2 TBS curry powder (or less if you don't want it as spicy)
1/2 cup cornstarch
2 tsp salt
2 tsp sugar
1/2 tsp ground ginger
3 cups chicken broth
3 cups coconut milk (two cans)
4 cups cooked chicken
1 tsp lemon juice
cooked rice
Melt butter in pan. Saute onion and curry powder for a few minutes until onion is translucent and curry powder aromatic. Mix together cornstarch, salt, sugar and ginger in a small bowl. Whisk into onion mixture until smooth as you can get it. Whisk in chicken broth and coconut milk. Bring to a boil, whisking often. Boil until thickened. Add chicken and lemon juice, and heat to warm. Serve over rice.
Can top with almonds or peanuts, sliced green onions, sauteed stirfry veggies and/or onions, pineapple, coconut, etc.
4 TBS butter
1/2 onion or small onion, blended
2 TBS curry powder (or less if you don't want it as spicy)
1/2 cup cornstarch
2 tsp salt
2 tsp sugar
1/2 tsp ground ginger
3 cups chicken broth
3 cups coconut milk (two cans)
4 cups cooked chicken
1 tsp lemon juice
cooked rice
Melt butter in pan. Saute onion and curry powder for a few minutes until onion is translucent and curry powder aromatic. Mix together cornstarch, salt, sugar and ginger in a small bowl. Whisk into onion mixture until smooth as you can get it. Whisk in chicken broth and coconut milk. Bring to a boil, whisking often. Boil until thickened. Add chicken and lemon juice, and heat to warm. Serve over rice.
Can top with almonds or peanuts, sliced green onions, sauteed stirfry veggies and/or onions, pineapple, coconut, etc.
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