14 June, 2016
Tikka Masala Curry
Hello, all! This might be my last consistent post for a while. I’ve been trying to keep this up for as long as I can while I find a full-time job and work my temp position. Sadly, I just don’t have enough to spend on extra groceries right now if I want to pay the rent. :c
Hopefully, come August or September, I’ll be able to go back to posting regularly. In the meantime, I might bring up some of my very old posts and update their styles so they’re easier to read. I do encourage you to stick with me, friends, as I will be back!
For today, I thought I would give you a recipe I’ve been holding onto for a little while. My friend made this dinner for the boyfriend and me before graduation, as an end of year celebration. It’s extremely filling and soooo flavorful! So, courtesy of my friend Tyler, I present Tikka Masala Curry.
Fresh-cooked rice (made from 2-3 cups of uncooked rice)
1-1 1/2 pounds chicken (cut into bite-sized chunks)
1 cup plain Greek yogurt
1 tbsp. lemon juice
1 tsp. minced ginger
2 tsp. ground cumin
1 tsp. ground cinnamon
2 tsp. ground cayenne pepper
2 tsp. freshly ground black pepper
1/4 tsp. salt
2 tbsp. butter
2 tsp. minced garlic
1/2 tsp lemon juice
1 1/2 tsp. ground turmeric
1 1/2 tsp. chili pepper paste
2 tsp. ground cumin
2 tsp. paprika
1 tsp. salt
1 can (15 oz.) tomato sauce
1 pint heavy cream
Reserved meat drippings (optional)
3-4 large carrots, cut into bite-sized pieces
1-2 potatoes, cut into bite-sized chunks
In a large bowl, combine all of the marinade ingredients except for the chicken. Once the other ingredients are mixed together, add in the chicken, cover, and refrigerate everything for at least three hours, though overnight is recommended if possible.
In a large skillet, cook the chicken. Preserve the drippings if you wish. Set the meat aside for later.
In the skillet you just cooked the meat in, over medium heat, melt the butter and add the minced garlic and chili paste and sautée them for about a minute. Next, stir in the cumin, paprika, turmeric, salt, and lemon juice.
Stir in the tomato sauce and heavy cream until combined. Simmer on low for 15-20 minutes, stirring occasionally so no curdles or film form.
While the sauce is simmering, boil the carrots and potatoes in a pot until they are just tender enough to stick a fork in them. Don’t overcook them so they’re mushy! Once they’re cooked drain off the water.
Start cooking the rice!
Add the cooked chunks of chicken to the sauce and simmer for another 10 minutes. After that, fold in the carrots and potatoes.
To plate, make a nest out of the rice on each plate and scoop the curry into the center of the nest. Pair with a beer or a glass of milk, and enjoy!