• 1 jar Global Palate Indian Sindhi Curry Sauce
  • 2 pounds Chicken, cut into bite sized pieces
  • 1 Onion, diced
  • 1 small container Greek Yogurt
  • 1 – 15 ounce can Diced Tomatoes
  • 1/2 bunch Fresh Cilantro, chopped
  • Adams Reserve Garam Masala Spice
  • Lime Wedges for Garnish

Heat 1/2 cup Olive Oil in heavy pan over medium high heat, season Chicken with Garam Masala and saute for 5 minutes

Add Onion and saute for 3 more minutes

Add Tomatoes, Yogurt, Cilantro and Sindhi Curry Sauce, bring to a boil

Reduce heat and simmer for 20 minutes.

Serve with Jasmine Rice and garnish with Lime Wedges

Advertisements
Comments
  1. coastalcrone says:

    Looks beautiful on that black square plate!

    • Chef Emil says:

      Thank you my dear. This has been curry week (guess you noticed!!) So far my favorite flavor out of all the Global Palate curries is the Green Curry……..lots of lemon grass and coconut in the sauce.

  2. belocchio says:

    I love the exotic flavours of Indian food. You’ve captured them beautifully in this recipe. Here in the lower mainland we have a large East Indian population. An acquaintance of ours chef Vikram and his wife own a fabulous restaurant – VIJ. The New York Times said it is easily among the finest Indian restaurant in the world. Virginia

Join the conversation! Leave a reply below!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s