Spicy Chicken Masala

My husband and I went to a local festival that we go to every year. The sad part was this year our favorite food vendor wasn't there! After we recovered from the confusion we walked around for about an hour trying to find something to eat. We finally settled on an Indian vendor for chicken Masala and fell in love.

After about a week, we started craving it again so I decided to attempt to remake it myself. Let me warn you now, this recipe when I made it turned out to be a 500-star-sweat-out-your-eye-sockets hot. If you want it to be less hot, I suggest cutting down or omitting the chili paste and the cayenne pepper. It also gets hotter the longer it simmers, as well as the next day.

The entire meal was chicken tikka masala and rice, gyoza made like momo and some broccoli and cheese.

Ingredients:
Extra Virgin Olive Oil
Sweet Chili Paste
White Pepper Salt
Paprika
Curry Powder
Cayenne Pepper
Tikka Masala Mix
Diced Tomatoes
Tomato Paste
Water
Chicken Breasts cut into 1" pieces
Frozen Pot Stickers (Gyoza)
Rice

Directions

• Heat wok pan over medium high heat.
• Add a little extra virgin olive oil and 2 spoons full of chili paste  
• Add tomatoes and tomato paste with about a can of water (I usually measure the water in the tomato paste can to get the extra bits of paste out)
• Add seasonings. I eyeballed it all, about 1 tsp of the white pepper, 1 1/2 tsp cayenne, 2 Tbsp curry and 1-2 tsp paprika. I also dumped what was left of my masala mix in which I'd say was about 1/8 cup. I got the Masala Mix in the spice section of a little market in my mom's town literally called "The Market". I have no idea what all was in it, but I am guessing curry, garlic, onion and ginger at least.

                                           

• This is about where I grill up the chicken and start the rice. My rice cooker was being used as a steamer for the broccoli so I cooked my rice the old school way. (1 cup of rice to 1 1/2 cups of water, bring to a boil, stir, turn down to low heat and steam 20-25 minutes.)

                                

• Once the chicken has some good grill marks, mix in with Tomato sauce. Let simmer on low until rice is finished. (Mine simmered about 30 minutes, because I started the rice late).
• While the rice and sauce are cooking cook the gyoza per package directions..

                                         
Once everything has cooked completely, serve up your rice and pot stickers covered in the chicken asala sauce and enjoy.
 
 

Sneak peak!

I just wanted to give you a sneak peak of what's coming! It's very time consuming but I hope to have the recipe up by Sunday at the latest! See you all then!!!

Yum!

Pulled Chicken in the crock pot!

I started a new job recently so the crock pot i got for our wedding has been super handy to have! Who doesn't love the simplicity of set it and forget it??

I mixed the left over bar-b-que sauce we had in the fridge with about a cup of katsup, 2 Tbsp brown sugar, garlic powder, salt and pepper to taste and cooked on low all day (about 7 hours) then I shredded it with two forks and served on toasted Hawaiian sweet rolls!