Easy Masala Curry
I’ll warn you right now… Your local Indian restaurant will be jealous of your ability to quickly whip up this rich and creamy Easy Masala Curry without them! But why go out when you can make it better at home? With aromatic golden chicken, and just the right heat, you’ll be in curry heaven. And what’s an immune-boosting curry without garlic? As one clove contains 5 mg of calcium, 12 mg of potassium, and more than 100 sulfuric compounds — powerful enough to wipe out bacteria and infection. Plus ginger which is a well known antiviral. You’ll have this Masala Curry ready in just 25 minutes!
Easy Masala Curry
Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
1 tablespoon olive oil ½ medium onion, diced finely 1 ½ lbs. chicken thighs, boneless, skinless, diced 3 tablespoons tomato pate 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 teaspoons garam masala 2 teaspoons chili powder 2 teaspoons ground turmeric 1 15 oz. tomato sauce 1 cup chicken stock ½ cup coconut cream Salt and pepper, to taste 2 tablespoons fresh cilantro, chopped
In Dutch oven, heat olive oil over medium heat. Add onion and chicken and sauté for 8-10 minutes, or until chicken is cooked through.
Add tomato paste, garlic, ginger, garam masala, chili powder and turmeric and sauté for 1 minute, or until fragrant.
Add tomato sauce, stock, coconut cream and chickpeas. Season with salt and pepper. Bring to a boil then reduce to a simmer over low heat and cook for 10 minutes, stirring occasionally.
Serve immediately with cauliflower rice or basmati rice, and garnish with cilantro.
If you don’t have access to these spices, you can find an organic pre-prepared tikka masala spice set or curry sauce.
Homemade garam masala is: 1 tablespoon cumin, 2 teaspoons coriander, 2 teaspoons cardamom, 1 teaspoon cinnamon, ¾ teaspoon pepper, ½ teaspoon cloves, ½ teaspoon nutmeg and a pinch of cayenne.
Calories: 302 Fat: 21g Carb: 5g Fiber: 2g Protein: 25g