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  • Roma Dhaliwal

Creamy Chicken Curry

I learned this recipe from a friend of a friend of mine. Indian food just always hits the spot, call me bias, whatever. This recipe can easily be made vegetarian by subbing tofu or paneer for chicken and even be made vegan if you sub coconut milk for the heavy cream. I like to serve mine over indian style cauli- rice, let me know if you guys want that recipe, cause its a staple for me. Also you think of this the infamous butter chicken's tomato-less cousin.


Ingredients:

  • 3 chicken breasts, cut into cubes

  • 1 tbsp ginger, minced

  • 4 cloves of garlic, minced

  • 2 green chills, minced

  • 1/2 tsp black pepper, salt to taste

  • 2 finely chopped onions

  • 1/2 tsp garam masala powder

  • 1 tbsp dried fenugreek leaves

  • 1/2 tsp cumin seeds

  • 1 tbsp butter (I like to use ghee)

  • 1 cup heavy cream

  • 1 tsp MDH curry meat masala

Here's how to do it:

1. Heat a pan with butter on medium heat. Add cumin seeds and toast until fragrant. Toss in ginger, garlic and green chillies and saute until they become golden brown. Then add chopped onion and let them caramelize, this will take several minutes and bring a very pungent smell into your home don't be alarmed

2. Add in fenugreek leaves, meat masala, salt and pepper, saute for a couple minutes

3. Now add in chicken and cook for around 10 minutes

4. Once the chicken is tender, add the heavy cream. Mix well, cover and cook for around 6-10 minutes until curry thickens.

5. Serve it hot on a bed of cauliflower rice or regular rice if your not keto


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