In a Hurry Curry
Enticing, richly aromatic spices warm the soul and excite the taste buds. A complex yet balanced blend of unrefined sea salt and 15 select spices, our curry creates unmatched mouthwatering flavor. With little time and effort, you can build delicious depth and satisfy your curry cravings.
Uses: Make the most delicious butter chicken, a simple curry with meat and vegetables, or use to season rice, deviled eggs and chicken salad.
Ingredients: Unrefined sea salt, coriander, cumin, fenugreek, garlic, turmeric, ginger, cardamom, mustard seed, cinnamon, onion, tomato powder, black pepper, lemon juice powder, cloves, cayenne
Indian Butter Chicken
½ cup unsalted butter
1 medium onion, finely diced
1 TBS minced garlic
1 (15 oz) can tomato sauce
2 cups heavy cream
2-3 TBS+2 tsp s.a.l.t. sisters In a Hurry Curry
½-1 tsp cayenne, optional
1½ lbs. chicken thighs (skinless, boneless, cut into bite-size pieces)
1 TBS B&V olive oil
Preheat oven to 375 degrees. Over medium heat, melt 2 TBS of butter in a stockpot. Add onion and garlic, cook slowly until the onions caramelized, about 15 minutes. Add tomato sauce, heavy cream, 2-3 TBS In a Hurry Curry and cayenne, if using. Bring sauce to a rapid simmer then reduce heat to medium-low, cover and simmer for 30 minutes. While the sauce is simmering, toss cubed chicken thighs with coconut or olive oil and season with the remaining 2 tsp of In a Hurry Curry. Spread chicken on baking sheet and bake until no longer pink in the center, about 15-20 minutes. When done, add the chicken to the sauce along with the remaining butter and stir to combine. Simmer 5 minutes more. Serve over rice.