This curry chicken is slightly spicy, fork tender, and makes a delicious gravy. The perfect comfort food served over rice with a splash of lime juice! I hope you get a chance to taste this lovely dish by following my recipe and making your own curry chicken at home!
-6 chicken legs (use chicken breast or thighs if you prefer)
-Salt and pepper to taste
-2 tablespoons of butter
-2 tablespoons of canola oil
-4 garlic cloves, minced
-1 hot pepper, minced
-2 cups water
-1 cup sour cream
-2 tablespoons of cornstarch
-2 tablespoons of MDH curry masala for chicken
-hot sauce (add as much or as little as you would like)
Let's get started:
1: On a surface lined with parchment paper, salt and pepper all sides of the chicken:
2:On medium high heat in a large pot (yes pot, not pan!) fry the chicken in half of the butter and all of the canola oil.
3: Using tongs, flip the chicken over after
ten minutes of cooking on each side:
4: When the chicken is almost done cooking, add the remaining butter and saute the garlic and spicy pepper.
5: Add the water, sour cream, cornstarch,
and curry masala into the pot:
6: Add salt and pepper to taste:
7: Bring the pot to a boil and then turn on low and let simmer for 15 minutes. Make sure to cover the pot with a lid! (I liked how my image showed up on the lid)
8: Plate and serve! I enjoy this recipe with basmati rice or quinoa, a bit of lime juice and extra hot sauce. Cilantro would also add a fresh touch!
PS, store any leftovers in their own gravy and reheat in a pot vs a microwave, I promise that stove top reheating makes a difference in taste!