Chicken Curry with Garam Masala
by RoryThis classic Indian dish is super flavorful and easy to make. The addition of our Garam Masala blend adds warmth and depth to the classic curry.
Chicken Curry with Garam Masala
Rated 5.0 stars by 1 users
Category
Entrees
Ingredients
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1/2 tsp. Fennel Seed (Crushed)
1 Tbsp. Extra Virgin Olive Oil
1 lb. Chicken Breasts (Cut into 1" Pieces)
1/4 C. Butter
1 Large Green Sweet Pepper (Cut into Strips)
1 Large Red Onion (Cut into Thin Wedges)
1 Stalk Celery (Sliced)
6 Cloves Garlic (Minced)
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2-3 tsp. Curry Powder, Madras Style
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1 tsp. Garam Masala Blend
1/4 C. All-Purpose Flour
1 14.5 oz. Can Chicken Broth
1/2 C. Orange Marmalade
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1 tsp. Chili Crisps
4 C. Cooked Basmati or Jasmine Rice
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1/2 tsp. Sea Salt, Fine
Directions
In a large Dutch oven, cook fennel seeds in olive oil over medium heat, about 1 min. Add the chicken pieces. Brown the chicken, stirring for 5-8 min, or until chicken is browned. Remove chicken from the Dutch oven with a slotted spoon.
In the same Dutch oven, melt the butter. Add the sliced green pepper, onion, celery, garlic, curry powder, garam masala, and 1/2 tsp salt and cook over medium heat for 5 to 10 minutes or until veggies are softened and spices are well combined.
Return the chicken to the pan, along with the marmalade and the teaspoon of hot pepper sauce. Bring mixture to a boil; reduce heat. Simmer, covered, 10 minutes or until chicken is fully cooked; stir occasionally. Serve over Basmati or jasmine rice.
Recipe Note
It's fine to substitute other curries you have on hand for the Madras Style. Try our Curry Powder, Mild or Curry Powder, Hot for a bit different flavor.