Enjoy a hearty, comfort food dish made with Steam Whistle Pilsner and Duke Pubs condiments. Recipe by Chef Kevin Dougal. Courtesy of Steam Whistle and Duke Pubs.
ingredients
Steam Whistle Chicken Karma Ma
Garnish
directions
Mix chicken, onions, thyme, ginger, curry powder, garlic and ¼ cup of vegetable oil. Let marinate overnight.
Heat ¼ cup vegetable oil in a heavy pot until smoking hot.
Add marinated chicken and sauté until the chicken is browned.
Deglaze with Steam Whistle Pilsner and bring to a boil.
Add water and diced potatoes and boil until potatoes are tender.
Once potatoes are tender, add cornstarch by mixing with cold water and bring to a boil to cook starch.
Check seasoning.
To plate: Curry in round brown curry bowl placed on dinner plate, rice on the side with Naan bread and chutney.
Note: You are able to substitute Duke Pubs Curry Powder with David’s Bombay Curry spice, from David’s Condiments, available in retailers throughout Canada. It will not be precisely the same, but close. Or, you can simply create your own spice blend. 1 Tablespoon of commercially prepared curry powder = approximately ½ tsp turmeric + 1 tsp cumin + ½ tsp coriander + ½ tsp red chili powder + ½ tsp fresh ground black pepper + pinch of cinnamon + pinch of cardamom.
Serve with Steam Whistle Chicken Karma Masala.