Chicken Tikka Curry
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Servings5
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Cook Time45 Min
Cooking Directions
- Grind one cube of House Foods Java Curry.
- Put chicken, grind roux and yogurt into a re-sealable bag. Mix and marinade for 15 minutes.
- Heat vegetable oil in a large stockpot and sauté onion, garlic, ginger, and mustard until fragrant.
- Add sliced onions and sauté until translucent.
- Add water and bring to a boil, skim off any white foam from the top of the liquid. Once water starts boiling, reduce heat and simmer at medium-low heat for 5 minutes.
- Meanwhile, in a skillet, heat ½ tablespoon of vegetable oil and cook green bell pepper. Once done, remove from skillet and set aside.
- In the same skillet, heat 1½ tablespoons of vegetable oil and cook marinated chicken.
- Remove stockpot from heat and stir in remaining curry roux. Simmer and stir for 5 minutes, add green bell pepper and continue simmering for a little longer.
- Serve over hot cooked rice and garnish with spices over curry.
In this Recipe
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Ingredients
- ½ pkg. House Foods Java Curry Med Hot
- 1 lb. chicken thigh (cut into bite-size pieces)
- 3 Tbsp. plain yogurt
- 1 large onion, chopped
- 1 green bell pepper, cut into bite-size pieces
- ½ Tbsp. ground garlic
- ½ Tbsp. ground ginger
- 1 Tbsp. ground or coarse grain mustard
- 3 Tbsp. vegetable oil
- 3 cups water
Garnish:
- basil, chopped
- garam masala
- onion powder
