Everyone loves chicken curry and there are about three hundred different ways to make it. I don’t believe anyone (in their right mind) should spend more than 15 minutes on a dish and that includes prep time. Over the years, I’ve found a way to make this creamy, yummy chicken curry without the fuss and calories of using cream, butter or anything remotely fattening. The traditional name for this dish is Butter Chicken Masala and when made the traditional way, will clog your arteries in minutes. You can get the same texture and flavor of this very decadant dish without using even a pat of butter or a dollop of cream. It goes well with plain steamed rice, tortilla, toasted pita bread or roti.
The equivalent of two chicken breasts cut into 1 inch pieces. Wash, drain and add 1/2 tsp salt and set aside.
1/4 red onion. Set aside
1/4 medium red onion
1 clove garlic
1/2 inch fresh, peeled ginger
1/2 -1 whole red bell pepper
Fry the onion, garlic, bell pepper and ginger in a little canola oil until roasted but not burnt.
In a blender puree
1 ripe tomato
1/4 cup of raw cashew nuts
and the roasted onion, garlic, bell pepper and ginger.
Add a little water and puree until smooth. Set aside
In a deep frying pan, fry the finely chopped 1/4 red onion until soft. Add the chicken. Cook covered on medium heat until the chicken is just done.
Add 1/2 tsp cinnamon powder
3 crushed cardamom pods
1/2 – 1 tsp plain chili powder (per your threshold for tolerance)
1/4 cup unsweetened coconut milk (So Delicious)
Add the pureed mixture to the pan. Stir. Check for salt. Reduce heat and cook covered until the oil surfaces. One quick stir and it’s ready to be removed from the stove. Garnish with chopped cilantro.