I have been making this curry for several years. At first, only my youngest son and I were fans, but as time has passed this meal with homemade Naan bread has become a family favorite.
2 tablespoons of canola oil, divided
1-2 pounds chicken breasts or thighs, cubed into 3/4 inch pieces
1 cup of diced onion
1 Jalapeno pepper, seeded and diced
2 cloves garlic, finely minced
1 teaspoon fresh ginger, finely minced
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamon
1/2 teaspoon ground coriander
6 ounces tomato paste
2 cups chicken broth
1/2 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
hot, freshly cooked Basmati rice
Naan bread (see recipe below)
Prepare chicken and vegetables for sauteing. Dice onion and Jalapeno pepper. Peel and mince ginger and garlic. Cube chicken into 3/4 inch pieces.
Salt and pepper cubed chicken. Heat a wok or large skillet over medium-high heat until hot. Saute chicken. Sear, by allowing the chicken to cook undisturbed for a couple minutes. Then finish cooking by sauteing it about 5 minutes longer, until no longer pink. Remove chicken to a bowl.
Heat the remaining tablespoon of oil and reduce heat to medium. Add onion, Jalapeno pepper and cook until soft, for about 4-5 minutes. Stir in garlic, ginger, and spices. Cook, stirring constantly, for another minute.
Scrape vegetable and spice mixture into a blender. Add tomato paste and chicken broth. Blend until mixture is smooth. Pour this sauce back into the pan.
Add whole milk. Bring to a simmer. Add cooked chicken, salt, and pepper. Add the butter, cover the pan and allow the butter to melt. Stir.
Serve over hot Basmati rice with Naan bread.
Bread Machine Naan Bread
3/4 cup warm milk
3/4 cup (6 ounces) plain yogurt
1 egg, beaten
2 tablespoons canola oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
4 cups bread flour
2 teaspoons active dry yeast
Into the bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide into six portions: shape into balls. Roll each ball into a 1 1/4 inch thick oval. Let rest for 5 minutes.
Brush oval tops with water. In a large greased skillet, cover and cook the dough, wet side down, over medium-high heat for a minute. Turn dough; cover and cook for 30 seconds longer or until golden brown. Repeat with remaining dough.
Yield: 6 servings.