Let the oven do the work. Bone in chicken breasts slowly simmered in the oven make this Garam Masala Chicken Curry so unbelievably flavorful. No one will know it's gluten and dairy free. It's even Keto friendly.
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I'm having a hard time finding words to describe just how the mouthwatering, nose tingling tongue tangoing amazing aromatic dish. Spices infuse the tomato and coconut base to make a naturally gluten-free dairy free curry that you'll climb the Himalayas for.
Okay, maybe that was too many words, but if you love an easy to put together, long slow braise then this recipe is for you!
You can use any cooking oil for this Garam Masala Chicken Curry dish, but ghee will give it a bit more of that authentic southeast Asian flavor. I think you'll taste the difference.
Ghee is clarified butter that simmered until the milk solids turn brown and sticky in the bottom of the pot. This gives the oil a distinct nutty flavor. The oil or fat is poured off into a separate container and the milk solids left behind in the pot.
Indian dishes might be a bit intimidating at first for those of us who didn't grow up with these complex spice combinations, but if you buy the items listed in this recipe you'll be well on your way to just about any Indian curry you'll want to make. And it's not that hard. Just measure out the spices into a container before you start and you'll simply add them to the pot when the time is right. Oh, the aroma!
This was a tip from an Indian co-worker and it makes all the difference. I used to follow other internet recipes that just called for coconut milk, but the addition of shredded coconut gives this Garam Masala Chicken Curry that extra depth of flavor and texture
Here's where you control the spice. If you're not sure, start with a little, taste then add. Remember, you can always add more spice but it's hard to take it away. If you're serving your Garam Masala Chicken Curry to a gang that has different spice tolerance level, you can always keep it mild and put some crushed chilis or hot sauce on the table.
This all about flavor. The recipe instructs you to cook the chicken breast whole with the bone in, then remove the bones and shred the chicken before serving. There is a reason chicken stock is made from bones. They impart flavor to the dish that the meat alone can't. They also add nutrients and gelatin that come directly from the bones. This will make your curry fuller tasting with a much heartier texture than if you use diced boneless pieces.
The down side is, you may not get all the bones out. If this really bothers you then go ahead and make with garam masala chicken curry with diced boneless chicken breast. It will still be great. You can also use chicken thighs if you prefer.