Recipes

My Garam Masala Curry

This is a simple, sweet curry that I’ve just kinda made through trial and error. It’s similar to butter chicken but more like a hearty tomato curry. Perfect for chilly days inside during the fall or winter. And for a bonus it’s made in the crock pot, how easy is that?

Start by gathering your ingredients,

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Laxmi Spices

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In the top photo I have my Laxmi Brand spices. This is a company based and distributed locally to me. They sell spices in larger quantities which makes it much cheaper to prepare meals with a lot of spices such as curries. So you will need:

  • Ginger Paste
  • Garlic Paste or Minced Garlic
  • Garam Masala
  • Cumin Powder
  • Bay Leaf

In the next photo are a few more brands I recommend. Earth Balance is a great organic butter spread with lots of vegan and non-dairy options! Patak’s carries tons of essential indian spices and pre-made pastes such as this curry paste. I also used a Mango Chutney from them to sweeten this. Spice Island carries pure blends of spices (other companies use filler!) and has started an organic line. You will need:

  • Butter
  • Plain Greek Yogurt
  • Coconut Oil
  • Chili Powder
  • Curry Paste
  • Mango Chutney (Optional)

Not pictured items needed:

  • Chicken Breast
  • Onion
  • Salt
  • Tomato Paste
  • Milk
  • Lemon Juice

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Start by setting your crock pot to low and covering the bottom with oil.

Dice half of an onion and add this to the oil.

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Cut the chicken breasts (I used two) into bite-sized pieces and add on top of onions.

Sprinkle the chicken with lemon juice and roughly a teaspoon of salt.

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Now time for the spices! The real craft of the curry.

Start with our base flavour, one tablespoon of garam masala.

Ginger and  garlic are both strong and important flavours to any curry as well. Here we will add one teaspoon of ginger paste and a half teaspoon of minced garlic (which equals one clove).

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Next add a teaspoon of chili powder and a teaspoon of cumin powder.

Half a teaspoon of curry paste.

I added a spoonful of mango chutney here.

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Next we make what will become the sauce.

Add one can of tomato paste and a cup of plain greek yogurt.

Add one bay leaf and two pads of butter.

I also added one tablespoon of coconut oil.

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Blend this all together and let sit covered on low for 4-5 hours. The longer the better, you could even cook it on Keep Warm for 7-8 hours if desired. Stir every every or two.

Remove bay leaf and serve with a side of jasmine rice and naan.

Enjoy!

 

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