This is a curry made with madras curry powder, garam masala, coconut milk, and made oh-so-creamy with heavy cream.
I consider this a pantry recipe because most of these items can be kept on standby in the pantry and freezer, for those times when you don’t have time to get to the store. It reheats very well, so you could double this recipe for leftovers.
I modified this from the Year of Slowcooking Crockpot Butter Chicken, to make it on the stove top.
1 lb boneless, skinless chicken thighs, cut into 1 inch cubes
2 teaspoons Madras curry powder
2 teaspoons garam masala
1 tablespoon cooking oil
1 onion, chopped
4 cloves garlic,chopped
Salt and pepper to taste.
8 – 10 cardamom pods
1 bay leaf
¼ – ½ teaspoon freshly grated ginger
2 tablespoons butter
6 ounce can tomato paste
13 ½ ounce can coconut milk
2 tablespoons lemon juice
½ cup heavy cream
In a large bowl, combine chicken with oil, curry, garam masala, onion, garlic, salt, and pepper. Stir to combine completely. Optional – marinate in refrigerator for an hour up to overnight.
Bring chicken to room temperature, if marinated in the refrigerator. Heat heavy bottomed pot over high heat. Add chicken, including all seasoning ingredients and any liquids that may have remained at the bottom of the container, and bay leaves. Stir over high heat to brown the chicken for about 5 minutes , then cover the pot and reduce heat to low and allow to cook till chicken and onions to release their juices, about 10 minutes, stirring occasionally.
Add bay leaf, cardamom, ginger, and 1 cup of water. Bring to a boil. Cover and reduce heat to low – medium. Allow to cook for 10 minutes, stirring occasionally.
Add tomato paste, coconut milk, butter, and lemon juice. Stir, and allow to come to a boil on high heat. Cover and reduce heat to low, simmering for 15 minutes, stirring occasionally. Add heavy cream and simmer a further 10-15 minutes, stirring occasionally.
Variation : When you add the bay leaf, cardamom, ginger, and water, add one potato, diced or a can of drained chickpeas.