a straight up Chicken Curry recipe. my go-to sauce when i want something rich, warm and spicy. i don’t know how ‘authentic’ it is, being that Newport Beach is not the mecca of Indian cuisine…and i have not yet been to India, but it does the deal when craving something with a good deep garam masala curry flavor, not that boring yellow curry that i grew up with. i do have another great curry recipe, but this one is so easy with no frills, no creamy coconut or yogurt sauce…just good curry.
the chicken is tender, the curry sauce is tasty, it’s easy to throw together and it freezes well for reheating. i’ve made it quite a few times and always change up a little something, but i finally wrote down the basics. you could easily add a little coconut milk or some plain Greek yogurt if you wanted to make it a creamy style curry.
i’m not big on carbs so i usually serve this with some steamed cauliflower, but this would be a fabulous main dish over some basmati rice, cous cous or maybe wrapped up in some naan…even a soft flour tortilla or some pasta if you’re feelin’ like some fusion.
NOTE…i’ve made this with extra firm tofu as well. one time i cubed and sauteed the tofu in a little olive oil before adding to the curry mixture. the second time i just added it in cubed. always drain and press your tofu before using so it will absorb all the flavors. i just finished some that i had frozen and it was delicious…not quite as saucy but still very flavorful and didn’t separate as some sauces might.