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Welcome to an explosion of flavor in this spiced curry sauce. The marinted chicken is best grilled, but can be cooked inside as well. Added to a spicy tomato-cream sauce and served over rice, this is a simple, luxurious meal.
Although this is known as an Indian meal, it is actually a popular British dish that is rumored to have been created in Scotland. Either way, this is a fantastic comfort meal.
Ingredients:
- 8 pieces of naan bread
- 1 cup basmati rice
- 1 1/2 tablespoons canola oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1/2 medium sweet onion, diced
- 1 6oz can tomato paste
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 1/2 teaspoons garam masala
- 3 teaspoons chili powder
- 1 1/2 teaspoons ground turmeric
- 1 (15-ounce) can tomato sauce
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 1/2 teaspoons garam masala
- 2 tablespoons chopped fresh cilantro leaves
Directions:
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
- Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
- Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in heavy cream until heated through, about 1 minute.
- Add the remaining 1.5 tsp of garam masala for aroma.
- Serve immediately with rice, garnished with cilantro, if desired. Also, naan bread is a great utensil to eat this dish with.
Notes:
- Servings = 4
- Original recipe from Damn Delicious:
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