Curry Stand Chicken Tikka Masala Sauce

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour 20 minutes

Składniki

2 tablespoons ghee (clarified butter)

1 onion, finely chopped

4 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon salt, or more to taste (Optional)

1 teaspoon ground ginger

1 teaspoon cayenne pepper

½ teaspoon ground cinnamon

¼ teaspoon ground turmeric

1 (14 ounce) can tomato sauce

1 cup heavy whipping cream

1 tablespoon white sugar, or more to taste (Optional)

2 teaspoons paprika

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves, cut into bite-size pieces

½ teaspoon curry powder

Wskazówki

Gather all ingredients.

Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.

Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.

Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.

Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.

Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.

Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.

Notatki

We like it with half the amount of cayenne

Wartości Odżywcze

• Kalorie: 328 kcal
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 13 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 106 mg
• Sód: 981 mg
• Węglowodany Całkowite: 13 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 7 g
• Białko: 18 g