Tim’s Quick-fire Chicken Garam Masala Curry

Lord, I have a curry craving and there is no stopping me now!

Ever had one of those? I occasionally do. Apparently even Justin Beiber does! So the craving grows and I know I have to give in. Soon…

A korma? Tikka Masala? Kashmir or Malaya? Passanda? Dopiaza? Rogan Josh? Buna or Balti? A Karahi Gosht or a Saag? I will have all of those and more, thanks.

However, it’s late in the evening, I am reluctant to go out, neither am I inclined to phone the take away for a min amount of £15 and apart from odd left overs, some frozen chicken thighs (and the craving) I have little to fall back on. Yes my spices stock looks rather flaccid, but I do have the magic of Garam Masala and plenty of it.

Now, why I say magic is because it contains pretty much most of what would deliver a decent curry pretty quick. A combination of different spices, it probably has as many recipes as there are families in India! Name it and it has got it: coriander, cumin, black peppercorns, black cumins, dry ginger, black cardamoms, cloves, cinnamon and crushed bay leaves. It is packed with everything one needs to deliver a flavour-some curry pronto!

Here’s a quick-fire curry recipe. Note that the winning thing behind a quick-fire one is the confidence to add what you have in hand or not to what is unavailable.

Tim’s Quick-fire Chicken Garam Masala Curry (15 mins if you are nippy)

Ingredients

Directions

  1. In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and salt to taste.
  2. Precook chicken in the Microwave (full heat) for 10 mins, remove and place in a  dish and, using your hands, spread  the mixture thoroughly.
  3. Heat oil in a pan and fry the onions till brown and add the diced potatoes, fry for 3-4 minutes.
  4. Add the chicken and the left over veggies.
  5. Add the tomatoes, stir for a minute or two and add 1/2 a pint of water. Stir. Reduce water content and add yogurt.

Serve with a portion of  Organic Basmati Rice!

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