Chicken Kurma with Raisins

This is so good and really pretty easy and quick. Try it this weekend, you'll be glad that you did!

Ingredients:

• 1/4 C chicken broth
• 1/3 C half and half (or 2% milk if you don't want it so rich)
  
• 1/2 C coconut milk
• 1 1/2 T curry powder
• 1/2 C cold butter, cut into pieces
• 2 boneless, skinless chicken breasts (thawed)
  
• 2 tablespoons Garam Masala*
• 1/2 C raisins
  
• salt and pepper to taste

Instructions:

1. In a medium sauce pan add chicken broth, half/half, and coconut milk. Bring to a simmer (steaming).
2. Add curry powder and stir until smooth.
3. Bring to a light boil, reduce heat to medium and cook (while stirring frequently) for approximately 15 minutes (liquid will reduce and thicken).
4. Turn heat down to low and add cold butter (cut into small pieces). Stir and incorporate butter. Do not allow the liquid to boil or the butter will separate.
5. Season with salt and pepper and set aside, keeping warm.
6. Shake the Garam Masala onto the thawed chicken breasts and then grill or sear as desired.
7. Cut cooled chicken into bite-sized pieces.
8. Add the chicken and raisins to the Kurma sauce.

Serve over rice. For added color and flavor,  put some frozen peas into the cooked rice just before serving.

*Garam Masala is a combination of spices. You should be able to find it at your local grocery store by the other blended spices. Or, you can make your own blend, a recipe can be found here.

Another Tikka Masala Recipe - so good!

Thanks to Layne for this fabulous recipe!

Food Friday - Chicken Tikka Masala

I LOVE Indian food and especially chicken Tikka Masala. I'll be honest, I haven't tried this recipe yet (I don't have a grill) so if you try it, let me know how it goes for you. Phil found this on allrecipes.com.

Prep Time: 30 Minutes + 60 Minutes in fridge to marinate chicken
Cook Time: 50 Minutes
Ready In: 2 Hours 20 Minutes
Yields: 4 servings

INGREDIENTS:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

DIRECTIONS:
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Nutrition facts (per serving):
Protein 24.6g. Carbohydrates 14.3g. Cals from Protein 23%. Cals from Fat 62%. Sodium 4553mg. Calories (kcal) 14.3. Total Fat 28.9g. Fiber 2.3g. Cals from Carbohydrates 13%. Cholesterol 143mg.