The Pioneer Woman Tasty Kitchen
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Jeeem’s Homemade Chicken Curry Masala

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Level: Intermediate

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Description

This is a Jeeem original, tweaked from a dish I was served at Namaste Orange in Hat Yai, Thailand. I did a lot of guessing and a little bit of inquiring to get this recipe the way I like it and I think you’ll like it, too.

Ingredients

  • 2-¼ pounds Boneless Chicken Breast
  • 3-½ ounces, fluid Oil Or Ghee (clarified Butter)
  • 3 whole Onions, Chopped
  • 3 whole Ripe Tomatoes, Chopped
  • ½ teaspoons Deggi Mirch (Indian Paprika)
  • ½ ounces, weight Chicken Masala Powder (approximately 1 Tablespoon)
  • Salt To Taste
  • 3-½ ounces, fluid Natural (unflavored) Yogurt
  • 2 ounces, fluid Water
  • ½ ounces, fluid Lime Or Lemon Juice
  • ⅛ ounces, weight Kasoori Methi Leaves (See Note)

Preparation

Wash, trim and cut chicken to your desired size and set aside.

Heat ghee or oil in a pan and fry chopped onions until golden. Add chopped tomatoes, deggi mirch and stir well. Add chicken masala powder and salt to taste and stir fry this mixture for 2 or three minutes. Add chicken to the mixture and fry the chicken pieces for 10 minutes.

Add yogurt and water; mix.

Reduce to low heat, cover and simmer for 20 minutes. Prevent it from sticking to the pan.

Add lime juice and kasoori methi leaves.

Stir and serve.

Note: The cook at Namaste Orange says you can substitute fennugreek leaves for the kasoori methi leaves but I haven’t tried this. Either of these can be found at a cooking supply store that handles Indian food, or if you’ve got plastic, they can be purchased easily online.

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