Monday, February 23, 2015

Monday’s Bread Bowl: Butter Chicken Curry

An Authentic Indian Delight

The Mixed Stew likes this Indian curry because it has a rich taste and smooth consistency compared to hotter curries. Here’s the recipe:

What you will need:

1 large pan w/ lid
1 cup water
1 Kitchen of India brand Paste For Butter Chicken Curry
1 yellow onion, sliced
1 garlic toe, whole
1 ½ - 2 lbs. chicken breast meat, cubed
3 tablespoons olive oil
1 (12 oz.) bag of frozen peas
1 cup potatoes, chopped into small cubes
Pinch of salt and pepper

Cooking and Directions:

Heat pan on medium-high heat.  Add oil, onion, salt, pepper, and garlic.  Sautee ingredients until onion turn translucent.  Next, add chicken to pan.  Let chicken brown for 10 to 12 minutes.  Pour in water and seasoning packet’s contents.  Mix well and cover with lid. Ingredients should reach a rolling boil then lower heat to medium-low.  Let pot simmer for 20 minutes.  Stir occasionally.  Gradually stir in green peas and potatoes then cover with lid.  Allow pot’s ingredients to cook for another 30 minutes then remove from heat.  Serve immediately.    

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