When we run out of naan, it’s time to go to Sam’s Club. Naan our local grocery store is about $2/slice. Naan at Sam’s Club is about $0.33 a slice. Considering Mr. Prevention likes some entrée to go with his naan, we go through it at a rapid pace.
Occasionally, when I’m feeling extra sweet, I’ll ask hubby what he’d like to have for dinner in the upcoming week. Other than suggesting SOMETHING buffalo saucy, he’ll always request Indian food.
As a lover of Chicken Tikka Masala, I’ve made many different versions of the recipe. Some are charred, some have been crock pot. Some have definitely been sub-par and some have been rather good.
Of course it’s never quite that restaurant, heavy cream kind of goodness, but for an at-home rendition, most have been more than acceptable. Not that we’re connoisseurs, but we definitely enjoy Indian food from time to time.
When an Indian restaurant FINALLY opened in our little town, we were beyond excitement. In fact, we went there for my birthday…8 months ago, but have only been back once since. For carry-out.
I guess my at-home Indian hits the spot and for a change, we tried Prawn Masala and will definitely make it again. The dried chiles add deep flavor without too much heat. A little heavy cream and fresh dill finished off the dish with the perfect touch.
- 2 dried arbol chile, stemmed and torn into pieces
- 1 dried ancho chile, stemmed
- 2 Tbsp olive oil
- 1 large red onion, diced
- 4 cloves garlic, minced
- 1 (1-inch) piece fresh ginger, peeled and minced (or 1 Tbsp ginger paste)
- 1 small jalapeno, seeded and finely chopped
- 1½ tsp ground turmeric
- 1 tsp garam masala
- 1 (14 oz) can diced tomatoes
- 2 cups low-sodium chicken broth
- 2 lbs raw shrimp, peeled and deveined
- ½ cup heavy cream
- 2 Tbsp fresh dill, chopped
- In a food processor, blender, or mini food prep, pulse the dried arbol chiles and dried ancho chile until about half is finely ground. Note: there will likely be some larger pieces/flakes. Strain the chiles and reserve the fine powder. Repeat if necessary in order to obtain 2 teaspoons.
- Meanwhile, heat the oil in a large skillet over medium heat until shimmering. Add the onions, garlic, ginger, and jalapeno, and cook, stirring occasionally, until golden brown, about 8 to 10 minutes.
- Add the turmeric, garam masala, and the 2 teaspoons of the ground chile powder to the skillet. Saute the mixture for 30 seconds, then add the can of diced tomatoes. Simmer the mixture for 5 minutes. Add chicken broth and return to a simmer; cook for 10 minutes or until thickened.
- Add the shrimp to the skillet and cook, stirring gently, until just cooked through, about 4 minutes. Reduce the heat to low, then add the heavy cream and fresh dill. Let the mixture simmer, for 2 minutes more, stirring gently.