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This is a nice starter curry, great flavor but not too spicy. Serve with rice and bread and maybe a steamed vegetable such as broccoli. Fresh Ginger and Garlic are preferred for this recipe because they help thicken the sauce.

  • 1 lb. chicken - we used breast meat, which we boned and chopped
  • 2 TB. vegetable oil or butter
  • 1 medium onion, peeled and minced
  • 4 inch section fresh Ginger, peeled and grated - or 1 tsp. GROUND GINGER
  • 2 cloves Garlic, minced, or 1 /2 tsp. GARLIC GRANULES
  • 1 tsp. GARAM MASALA
  • 1 /2 Cup plus 2 TB. water, divided
  • 2 ripe tomatoes, good-sized, washed, cored and chopped into large hunks
  • 1 Cup plain yogurt (we definitely prefer lowfat yogurt over nonfat yogurt)

Place all dry spices in a small bowl, cover with 2 TB. water, let stand while deboning and chopping the chicken into bite-sized pieces, mincing the onion, grating the GINGER and finely mincing the GARLIC. Heat oil or butter over medium heat. When hot, add onion, plus GINGER and GARLIC if using fresh. Fry, stirring, for about 3 minutes, until onions start to brown and everything smells really good. Spoon in the curry/ water mixture, stir quickly. The mix will become quite dry, keep stirring until everything is a smooth paste, about 2 minutes. Add the chicken pieces, saute quickly for a few minutes until well coated, then add water and chopped tomatoes, stir well. Reduce heat to a simmer and cook 20 minutes, stirring every 5 minutes or so. Add yogurt, stir well, raise heat to medium, simmer until the sauce is thick and golden. This usually takes about 10 minutes. Taste and add salt if desired, most Americans would like 1 /2 a teaspoon or so.
Serves: 4. Prep. time: 10 minutes. Cooking time: 35 minutes.
Powdered China #1 Ginger 1.9 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
Sweet Curry Powder 2.2 oz. 1/2 cup jar
Hot Curry Powder 2.2 oz. 1/2 cup jar
Garam Masala .9 oz. 1/4 cup jar

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