PRODUCT SUMMARY
The Curry powder, is perfect blend that combines turmeric, cayenne and other aromatic spices that taste the great in marinades, sauces, stews, vegetables, lamb, chicken, and many other Middle Eastern and Indian delicacies. It is colorful and fragrant, this blend is used in most dishes requiring deliciously complex flavor including rice, tofu, meats, and other grains.
INGREDIENTS
- Organic Coriander
- Organic Turmeric
- Organic Cumin
- Organic Fenugreek
- Organic Cayenne 35K H.U
- Organic Black pepper
- Organic Yellow Mustard
- Organic Ginger
- Organic Cinnamon
- Organic Cardamom
- Organic Cloves
- Organic Nutmeg
RECIPE
Have taste of India with this Butter Chicken recipe.
Ingredients:
- 2 lbs boneless chicken breast, skinless and cut into 1-inch pieces
- 2 Tbsp lemon juice
- 2 Tbsp olive oil, divided
- 3 tsp curry powder, divided
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger
- 2 Tbsp butter, divided
- 1 pinch white pepper
- 1/2 tsp salt
- 2 cups tomato puree
- 1/2 cup heavy cream
- 3 cups cooked basmati rice
Instructions:
- In a medium bowl, place the chicken pieces and add the lemon juice, 1 tablespoon of olive oil, and 2 teaspoons curry powder.
- Toss to coat the chicken, cover, and set aside.
- In a heavy skillet over medium heat, warm up the remaining olive oil with one tablespoon of butter.
- Add the onion, garlic and ginger and saute for one minute.
- Add the remaining curry powder and remaining butter, stir well.
- Add the pepper, salt, and tomato puree. Mix well and simmer for 5 minutes, stirring frequently.
- Stir in the skillet the marinated chicken pieces with their juice.
- Brink the chicken to a boil, then reduce the heat and simmer for about 11 to 15 minutes until the chicken is thoroughly cooked to 165 degrees Fahrenheit as tested with an instant-read thermometer.
- Stir in the heavy cream and mix. Cook for one more minute.
- Turn off the heat and let the chicken rest for 2 to 5 minutes.
- Serve the chicken over basmati rice.
