1 large chicken breast (personally preferred) OR 2 chicken thighs (optional)
4 tbsp tomato paste (approx ½ small can)
1 c heavy cream
2 tbsp cooking oil
1 yellow onion
1 inch lemon zest (optional)
2 cloves garlic OR 1tsp roasted garlic (all optional)
1 tsp ginger OR 1tsp ginger pure OR 1tsp authentic* ginger powder (all optional)
2 tbsp Tikka paste (suggested brand is Patak's)
1 tsp turmeric powder
1 tsp cumin
1 tsp coriander
1 tsp red pepper flakes (optional)
2 bay leaves
2 cloves
2 cinnamon sticks (highly recommended) OR ¼ tsp cinnamon powder
1 tbsp garam masala powder
16 oz of chicken broth OR equivalent of broth substitute
Salt (optional)
Clara’s usual additions (very optional)
2 zucchinis
Basmati brown rice
Naan bread
Garlic butter (recipe below)
Notes:
some of the following methods have alternatives, which produce comparable results
This dish can be made vegetarian by removing chicken and replacing chicken broth with vegetable broth
The longer cooking method where the chicken is baked is more traditional and will result in more tender and juicy chicken and a better flavor, however, the expedient recipe is still very good
Both tikka paste and garam masala powder are used in order to balance the flavors. They should have approximately the same spices but I have found that just using tikka paste is not flavorful enough, and using more garam masala powder, makes the sauce gritty
**Traditional Procedure (takes about 1 hr): **
(If not using chicken, skip to step 5)
Turn on oven to 350℉
Cut chicken into ½ to 1 inch cubes
Place in a casserole dish or equivalent (do not use a cookie sheet) mix in tikka paste
When oven has reached temperature, put in oven and bake for 20 minutes
Prepare vegetable(s) if they are being used
Onion
Zucchinis (super optional)
Finely chop lemon zest
Grate ginger
Crush garlic
Start rice if cooking rice
To large frying pan add oil, onion, turn on to medium heat to saute
Once onion is transparent, add garlic, ginger, and lemon zest, stir to prevent burning
After about 1 minute, or if ginger and garlic are burning, add broth
Add tomato paste
Add spices:
Turmeric
Cumin
Coriander
Garam masala powder
Bay leaves
Cloves
Cinnamon sticks
Pepper flakes
Mix and allow to simmer
When chicken is done, add directly to sauce and stir in
If cooking rice, consider checking on it if appropriate
If using zucchinis, add now
Uncovered, simmer sauce, stirring occasionally until it has a paste-like consistency, and is dark orange color
If making garlic butter, now is a good time
Lower heat to medium low
Add whipping cream and stir in, color will lighten to bright orange
Remove cinnamon sticks, cloves, and bay leaves from curry, they should be easy to see against the lighter background
Add salt to taste
If sauce is too thin, it can continue to simmer to allow to thicken, simmer at low to medium heat as cream and sugar from tomato paste will both burn
If toasting naan bread, now is a good time
Plate as desired
**Weekday Night Procedure (30 min)
**If making rice, start rice
To a large frying pan, add the following:
Turmeric
Cumin
Coriander
Garam masala powder
Bay leaves
Cloves
Cinnamon sticks
Pepper flakes
Tomato paste
Chicken broth substitute, with ½ recommended amount of water
Turn heat to medium
Chop chicken, when finished, add to pan, start 20 min timer
Chop onion, when finished, add to pan
Chop zucchini, when finished, add to pan
Stir often while simmering uncovered
If making garlic butter, make now
When timer is done or chicken is otherwise known to be cooked the sauce should be thick and dark orange
Lower heat
Add whipping cream and stir in, color will lighten to bright orange
Remove cinnamon sticks, cloves, and bay leaves from curry, they should be easy to see against the lighter background
If sauce is too thin, it can continue to simmer to allow to thicken, simmer at low to medium heat as cream and sugar from tomato paste will both burn
If toasting naan bread, now is a good time
Plate as desired
Garlic Butter (Clara’s version)
Ingredients:
2 tbsp butter
2 tbsp olive oil
¼ tsp salt
¼ tsp pepper
1 tsp roasted garlic OR ½ clove crushed garlic
¼ tsp parsley (optional)
**Procedure:
**If butter is hard, soften
Mix everything else into it
If there’s any left over, keep refrigerated