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Gluten Free Meat & Poultry

The Ultimate Masala Chicken.

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If you’re looking for the ULTIMATE Curry Chicken dish cooked in under 30 minutes, you’re in the right place. This classic masala chicken is not only packed with a definitive punch of flavor, it’s super easy and quick to put together. Using skinless, boneless chicken thighs is the key for maximum flavor and speed of cooking.

You’ll Need…

4-5 lbs chicken (bones, fat and skin removed)
2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt
3/4 teaspoon black pepper
1 scotch bonnet pepper (sliced)
1 medium tomato (diced)
1 tablespoon tomato ketchup
3 tablespoon olive oil
8-12 cloves garlic (divided)
1 medium onion (diced)
1 shallot (sliced)
2 tablespoon curry powder
1/3 cup water (cooking the curry at the start)
1 tablespoon ground roast geera (cumin)
1 tablespoon Anchar Masala
2 tablespoon chopped parsley (cilantro or shado bein will be better)

Note: I used boneless chicken thighs as I find that I get the most flavor from this cut of chicken (with bones will give you even more flavor IMHO) as most people hate dealing with bones. If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may have flour as a filler/thickener.

  • I somehow lost the first set of images of me cutting and seasoning the chicken so if you want to see that part, watch the video below.

Cut the chicken into serving size pieces (I go traditional and wash my chicken with lemon or lime juice and cool water – but it’s up to you to do this step) then season with the salt, black pepper, ketchup, Caribbean Green Seasoning, scotch bonnet pepper (no seeds if you’re concerned about the raw heat) and tomato. The ketchup and tomato will add a lovely balance with the acidity and help with a thick gravy at the end. Mix well and allow to marinate for a couple hours.

Get a heavy pot on a high heat, add the oil, then add the onion, shallot and 4 cloves of garlic (smashed) and cook for about 40 seconds to one minute on that high heat.

Add the curry powder and stir well to wet-toast and allow the spices which makes up the curry powder to bloom.

It will go darker and clump, then add the 1/3 cup of water and stir. Add the roasted geera (cumin) and Anchar Masala (check your local Caribbean grocery store) and stir well. With the heat still on high, that water will burn off (yes we MUST burn off that liquid) to the point you’re seeing the oil we started with at the bottom of the pot. Burning off that liquid will ensure we don’t get a ‘raw’ curry taste later on. Start adding the seasoned chicken to the pot and stir well to deglaze and coat.

After 5 minutes, you’ll see juices naturally spout – add the remaining garlic, turn the heat down to fully cook the chicken and place a lid on the pot. If you find that the liquid is burning off quickly, add about 1/2 cup of water to the pot.

After about 20-25 minutes later, taste for salt turn off the stove and top with parsley. As mentioned above, Shado Beni (culantro) or cilantro will be better than the parsley, but all I had was parsley this day.

For more gravy you may need to add a bit of water during the cooking process (watch the video below). If you use chicken pieces with bones, it may take more than 20-25 minutes to fully cook through.

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Gluten Free Meat & Poultry

The Ultimate Masala (curry) Chicken.

3 Comments on The Ultimate Masala (curry) Chicken.

If you’re looking for a Caribbean style Curry Chicken with rich flavors of spices, deep hints of herbs and a gravy that could compete with the best sauces at the gravy Olympics (if such a thing existed), you’ve found such a recipe. Did I mention that it’s a quick dish to whip up? Masala Chicken is the dignified older brother of the basic curry chicken. Follow along and all will be revealed.

You’ll Need…

4-5 lbs chicken (bones, fat and skin removed)
2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt
3/4 teaspoon black pepper
1 scotch bonnet pepper (sliced)
1 medium tomato (diced)
1 tablespoon tomato ketchup
3 tablespoon olive oil
8-12 cloves garlic (divided)
1 medium onion (diced)
1 shallot (diced)
2 tablespoon curry powder
1 tablespoon ground roast geera (cumin)
1 tablespoon Anchar Masala
2 tablespoon chopped parsley (cilantro or shado beni will be better)

3/4 cup water to cook off the curry

Important: If doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may contain flour as a filler. Remember to use as much scotch bonnet as you can handle and don’t include any seeds or white membrane surrounding the seeds (unless you like the raw heat). Wash your hands with soap and water immediately after handling such hot peppers.

I used boneless chicken thighs which were cut into 1.5 – 2 inch pieces. Season with the Caribbean Green seasoning, salt, black pepper, ketchup and tomato. Allow to marinate for about an hour. The acidity of the ketchup and tomato will help to balance the overall flavors of the dish. Plus help in getting a thick sauce or gravy at the end.

During the warm months in Canada I try cook outdoors as much as I can, as being cooped-up during the winter months can be taxing on your mind and well-being. Today you’ll see me cook on my outdoor stove on HIGH heat! Feel free to use your indoor stove.

Heat the oil in a deep heavy pot (I used a classic Caribbean dutchie) on high heat and immediately go in with 1/2 the garlic, onion and shallots. Cook for 25-35 seconds then add the curry powder of your choice. Cook for a minute or 2, then add the water and stir well. The first step was to bloom the spices which made up the curry powder, this step will cook off the rawness of the curry.

Add the Geera and Anchar Masala at this point, so they also get to cook and be part of this rich masala./curry base.

The slurry will now cook down and you’ll see the oil you started off with. Time to now add the seasoned chicken and stir well to coat and degalze the bottom of the pot. All this time my heat is on high. But be mindful that you can burn things easily – so you can go with medium-high if you’re overly concerned.

The chicken will sprout it’s own natural juices. Cook on medium heat for 20-25 minutes, so you develop those rich flavors we spoke about, cook the chicken through and achieve a lovely gravy in the process. If you find you’re running out of liquid, you can add a bit of water. At this point is where you’ll add the remaining garlic as well.

I didn’t cover my pot in case you’re wondering. As I turned off the heat I went in with the finely chopped parsley. Here is where you can taste for salt and adjust accordingly and cook the gravy to the consistency you want.

This Masala Chicken will be something requested by your family and friends on the regular – be prepared! Since we used small boneless pieces of chicken the cook time is quick and by using the thighs (dark meat) you’ll find that it assists in the overall flavor of the finished dish.