At home we like all kinds of recipes with curry and this one chicken garam masala with curry sauce and couscous is one of those dishes that invite you to sit down and enjoy it with a glass of wine.
The garam masala, in case you don't know, it is a mixture of spices that is widely used in Southeast Asian cuisine, especially in India.
It means hot (garam) and spice mixture (masala) and although it is not excessively spicy it has that powerful and tasty touch of the Orient. The mixture of spices varies, and I have indicated in the ingredients the ones I have used, but use the ones you have and like the most!
INGREDIENTS: ( 4 persons)
- 800 gr of
chicken breast - 150 ml chicken broth
- 300 ml coconut milk
- 2 onions
- 1 garlic
- 15 gr fresh ginger
- 2 teaspoons of curry
- 2 tablespoons of homemade tomato sauce
- Lima
- Salt
- Olive oil
- 1 chili pepper (optional)
- Garam masala. If you want to make it homemade:
FOR GARAM MASALA:
One tablespoon of ground cumin, one and a half teaspoons of coriander seeds, one and a half teaspoons of cardamom, one and a half teaspoons of black pepper, one teaspoon of cinnamon, half teaspoon of cloves, half teaspoon of nutmeg, a pinch of hot chili.
FOR THE COUSCOUS:
- 1 glass of couscous
- 1 glass of chicken broth
- Salt
- Aove
- Mint leaves
- Toasted slivered almonds or cashew nuts
STEP BY STEP RECIPE:
- The first thing we will do is cut the chicken dice, put them in a bowl, add the garam masala, a pinch of salt and a dash of Aove and stir. Let stand in the refrigerator for at least a couple of hours.
- If you want to make the homemade garam masala, Just put all the ingredients in a mortar and pestle and pound until you get a powder.
- In a saucepan, pour a good splash of olive oil, heat and brown the chicken, stirring to cook on all sides. Remove to a plate and set aside.
- Finely chop the onion, garlic and ginger, and in the remaining oil in the pot, sauté with half a teaspoon of salt over medium-low heat, without burning, for about ten minutes. If you want a touch of extra spice, add a chili pepper or two.
- Stir in the curry, then stir in the tomato sauce and stir again, and cook for 2 minutes over low heat.
- Add the coconut milk and broth, stir, and cook for about 25 minutes, until the chicken is tender and the sauce has reduced and thickened.
- Couscous, I have made it many times before: click here to find out, in point 7.
- Serve the chicken with the couscous, and add some chopped parsley or coriander leaves and a few drops of lime juice,
Isn't it so complicated to make this chicken garam masala with curry sauce and couscous?
I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.
With all my love,
Mireia Alum
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