PEOPLE it is Tasty Tuesday! What are you making for dinner tonight? Last week I love made some spicy chicken curry for the hubby. This take on chicken curry is definitely A LOT healthier than what you would get from a restaurant. If you don’t like spicy stuff I suggest not using any (or as much) jalapeno and use all regular curry powder instead of the hot madras curry powder. This recipe can totally be tweaked to fit your pallet and is pretty forgiving!
1 medium onion, chopped
3-4 cloves garlic, chopped
1/3 jalapeno, chopped
1 tablespoon garam masala
1/2 teaspoon ground cumin
1/4 teaspoon of ground cloves
2 tablespoons vegetable oil
1 tablespoons hot madras curry powder
1 tablespoon curry powder
3/4 cup water
1/2 cup condensed milk (Fat Free will taste just as good as full fat)
5 chicken breasts, cut into chunks
Steamed white rice, for serving
Chop the onion, garlic cloves and jalapeno. Get out all your spices so you have them ready to use.
In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste. Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.
Add another 1/2 a cup of water as well as the 1/2 a cup of condensed milk.
I like to precook the chicken on my grill pan, however you don’t have to. Precooking the chicken adds a pan to clean, but also speeds up the overall cooking time.
Add chicken pieces and salt to taste. Bring to a boil. Simmer until the chicken is cooked through, about 30 minutes. If you precooked the chicken I would say about 10 minutes instead of thirty. Add the steamed broccoli to the mixture. Serve over rice – makes about 5 servings.
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