Butter Chicken // Freeze-Dried Foodie

 Butter Chicken

24-oz jar (2-3 servings) 1 1/2 cups chicken dices 2 Tbsp chopped onions 1 Tbsp garlic 1 1/2 Tbsp tomato powder 1 1/2 tsp turmeric 1 tsp ginger 1 tsp chili powder 1/2 tsp cinnamon 1/2 tsp kosher salt 1/2 tsp garam masala, optional 1/4 tsp cayenne pepper, optional In a sandwich baggie, add: 1 cup heavy cream powder (I used Anthony's brand) In a separate snack baggie, add: 1 Tbsp corn starch oxygen absorber To prepare: Preheat a large skillet or pot over medium heat. Add 4 Tbsp butter and melt. Remove the baggies from the jar and set aside. Empty the spices and chicken into the pot and stir to coat. Sauté this mixture in the butter for about 2 mins to toast the spices. Add 2 1/2 cups water and bring to a boil over med high heat. Cook until reduced by half, about 15-20 mins. Meanwhile, blend the heavy cream powder with 1 cup water. When the butter chicken has reduced by half, add the cream. Lower heat to med low and bring to a simmer. In a small bowl, mix cornstarch with 2 Tbsp water to make a slurry. Add to the curry to thicken it. After about 5 mins of simmering, your curry should be to the right consistency. Thick but not too thick. Taste and adjust seasonings. Serve with basmati rice and naan bread. Enjoy! #thrivelife #prepperpantry #butterchicken #pantrycooking

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