Chicken Curry

You saw a post earlier this week where I made curry gravy.  The key to having the gravy is being able to make a variety of Indian dishes using the gravy as a base and being able to put a dish together quite quickly.  Having the gravy as a base gives you plenty of options to create curry based dishes.  I have to tell you the rest of this was truly made up.  Having a little idea of what spices you need is all you need to make a great tasting dish.

Having a little idea of how to prepare various parts of a meal also helps.  My family likes spice.  So I have learned to dry rub various meats.  I use chicken most often because my wife eats mostly chicken.  The benefit of chicken is that the spice really becomes the star of the dish because the meat is more neutral.

Ingredients:

• 4 boneless, skinless thighs
• 2 tbsp curry powder
• 1 tbsp each garam marsala & turmeric
• 1/4 cup evaporated milk
• 1/2 cup fat free plain Greek yogurt
• 2 tbsp canola oil
• 1 tbsp ghee

Directions:

Dice the chicken into small cubes.  Pour all the spices on to the chicken, mix with your hands and set aside.

Meanwhile, heat the oil and ghee in a saute pan on medium high heat.  Add the chicken and brown on all sides.

Add the yogurt and cook for a minute or two.

Then add as much as your gravy as you like.

I like a lot of sauce to be soaked up by my rice.  Add the evaporated milk and simmer for 5 – 10 minutes to let all the flavors meld.  Serve over white rice.  Enjoy!