Szechuan Chicken Curry
Serves
4
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
- 1 10.75oz can tomato puree
- ¾ cup Kikkoman® Szechuan Spicy Sauce
- 1 medium onion, quartered
- 1 tablespoon garam masala, divided
- 2 teaspoons turmeric
- 1 teaspoon salt, divided
- 1 lb boneless skinless chicken thigh
- ¼ cup plain yogurt or sour cream
- 1 tablespoon vegetable oil
- 1 cup water
- 2 tablespoons unsalted butter, cut into cubes
Directions
- Preheat the oven broiler on high. Line a sheet pan with foil, set aside.
- Prepare sauce: To blender, add tomato puree, Kikkoman® Szechuan Spicy Sauce, onion, garam masala, turmeric and ½ teaspoon of salt. Blend until smooth. Pour sauce into a large saucepan over medium high heat. Once boiling, reduce heat to low and simmer sauce for 10 minutes, stirring occasionally.
- While the sauce is simmering, prepare chicken. In a medium bowl, combine cubed chicken, yogurt, oil and remaining ½ teaspoon of salt. Place coated chicken on the prepared sheet pan. Broil until the chicken is slightly charred and cooked, about 10 minutes.
- Once chicken is ready, transfer to sauce. Stir in water and increase heat to medium-high, bring to a boil. Once boiling, reduce heat to low and continue to simmer for 10 minutes, stirring occasionally.
- Remove the saucepan from heat and stir in butter. Transfer szechuan chicken curry to serving bowls.
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