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Garam Masala Curry

Garam Masala Curry

October 15, 2020

Comfort Food


By Joe Cowan

Director of Operations


I absolutely love comfort food. Although I couldn’t possibly do it justice in one post, Indian food, and the many variations found within that ethnicity are a go to comfort food for me. Authentic recipes may differ slightly or significantly depending on region, you can still make your own version of wonderful Indian inspired food at home with ingredients that are readily available. Garam Masala, which means “hot (garam) mixture of spices (masala)”, is not unique to India, as it can be found in different variations throughout South Asia. It is however a mainstay in Indian cuisine and belongs high up on the list of great comfort foods and is surprisingly simple to make. I keep a Garam Masala blend on hand in an old Miron jar to use weekly.


Garam Masala Curry



2 lbs chicken thighs with skin on

1 whole small ginger root, coarsely chopped

2 tbsp butter

1 tbsp ghee

1 tbsp white wine or vinegar

2 cups tomato sauce

3 cups coconut milk

1 large onion, chopped

2 large carrots, chopped

4 cloves garlic, chopped

1 bay leaf

1 tsp Dr. Cowan’s Garden Leek Powder

Garam Masala spice mix to taste

Salt to taste

Cilantro as a garnish



1 cup Dr. Cowan’s Garden Carolina Gold Rice

4 cups water

2 tbsp butter

1 bay leaf




  •  In a small stoneware or pyrex pan bake the chicken thighs at 350 degrees with 1 tbsp of the butter and ginger until the skin is browned and the chicken is cooked through.
  • Reserve the ginger for making stock and set the chicken aside.
  • In a medium saucepan on medium – high heat add the ghee. Add the chopped vegetables and bay leaf and simmer for 4-5 minutes or until slight softened. Add the Garam Masala mixture and stir to coat all of the vegetables. Once the spice mixture becomes fragrant, very quickly, add the white wine and reduce completely.
  • Next add the tomato sauce and allow that to slightly reduce as well. After the tomato sauce has thickened up a little bit, add the coconut milk and the chicken with all the juices. Stir to combine and turn the heat down to low. Cook on low for 30 minutes stirring to ensure the bottom doesn’t burn. Add the remaining butter and serve warm over Carolina Gold rice.

For the rice

  • In a medium saucepan with a lid add 1 cup of rice and 4 cups of water. Soak for 30 minutes and then rinse and strain. Add another 4 cups of water with a pinch of salt and bring to a boil. Cover and simmer for 25 minutes on low or until all the water has evaporated and the rice is soft and fluffy.

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