It is a great time to make a mild creamy curry with mango. The vibrant yellow color of this curry, with the tanginess of the fruit, makes this curry a delectable dish. You can make this dish within thirty minutes and serve it with plain basmati rice.
I learned this Chicken, Lemon, and Olives in Tagine recipe from my dear friend Shaliha, who lives in Dijon, France. I paid a visit to her this summer. Her parents are from Algeria, and this is her mom's recipe. A spice blend in this recipe is her mom's creation, and I have attempted to make my version of the spice blend.
This is a chicken curry from the Indian state of Punjab. It is not easy to cook and I hope that this step by step instruction makes it easy for you. Cooked slow for a long time gives this chicken curry its flavor. A great dish to make for your lazy Sunday afternoons. The use of dried fenugreek leaves is essential, and you can find these leaves on Amazon. Serves 4 Ingredients Marinade: 1/2 lb chicken breasts, boneless and skinless, chopped in 2 inch cubes 1/2 lb boneless skinless chicken thighs, chopped in 2 inch cubes 1 Tablespoon vegetable oil 1 teaspoon sea salt 1 teaspoon hot paprika (preferably, Kashmir Paprika) 1 teaspoon ground turmeric 1 Tablespoon lemon juice 1 teaspoon grated...
Using Rupen's HOT Tikka Masala Sauce, I am preparing this Chicken Tikka Masala curry sauce. Chicken Tikka Masala is a British Indian dish. It was voted as a national dish of Britain in 2014. It is spicy, creamy, tomato-based chicken curry that is everyone's favorite!
3 Tablespoons unsalted butter
1 lb boneless skinless chicken breasts, chopped in 2-inch cubes
1 bottle Rupen's Tikka Masala Sauce
2 Tablespoons green onions, finely chopped OPTIONAL
In a medium-sized sauce pot over medium heat, melt butter.
Add chicken, mix, and saute for 10 minutes.
Add Rupen's Tikka Masala sauce, mix, cover and cook on low heat for 10 minutes.
Garnish with green onions, and serve.