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Sunday Chicken Curry
made with Arvinda's Chicken Masala
Every culture has their heart-warming meal where family gathers together to enjoy a relaxing weekend favourite. One such meal within Indian homes is a classic Chicken Curry served with warming chappati or paratha and fragrant basmati rice. Flavoured with nutmeg and cinnamon, this Chicken Curry lovingly made from scratch can become a new family tradition.
- Prep Time
10 min - Cook Time
45 min - Serves
2 to 4
| 2 TBSP. | oil |
| ¾ CUP | finely chopped onions |
| ½ CUP | crushed tomatoes, canned |
| 1 ½ TBSP. | ARVINDA’S CHICKEN MASALA |
| 1 TSP. | garlic paste |
| 1 TSP. | sea salt, or to taste |
| 2 LBS. | skinless chicken, with the bone-in (mixed legs, breast and thighs) |
| 1 CUP | water, add extra if necessary |
| ½ CUP | Balkan style yogurt (or non-dairy yogurt), whisked |
| ½ TSP. | ARVINDA’S GARAM MASALA, to garnish |
| 2 TBSP. | finely chopped cilantro, to garnish |
In a heavy-based pan or pot, heat the oil on medium-high. Add the onions and cook until caramelized, approximately 10 minutes.
Stir in the tomatoes and cook for one minute. Add ARVINDA’S CHICKEN MASALA, the garlic and salt. Mix well and cook for a couple of minutes to make a thick paste.
Add the chicken and coat well with the masala. Cover with a lid and cook on low heat, until chicken loses its pinkness.
Add the water to make a sauce and stir. Simmer for 10 to 15 minutes.
Stir in the yogurt and cook for a couple more minutes.
Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro. Serve with basmati rice and chappatis.
