The Voice Food Court: Masala Bay Grill’s Chicken Curry

By on August 22, 2019

As part of our effort to add new features to our Food page and make it more interactive, we are inviting local restaurants to supply us with some of their favorite recipes. This mouth-watering entry comes from Masala Bay Grill at 9175 Caratoke Highway in Point Harbor.


  • 2 pounds skinless, boneless chicken breast halves
  • 2 teaspoons salt
  • 1/2 cup cooking oil
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons minced fresh ginger root
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 tablespoon water, 1 (15 ounce) can crushed tomatoes
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon garam masala
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lemon juice

Add all ingredients to list
Sprinkle 2 tsp salt on the chicken breasts

Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.

Reduce the heat to medium-high; add onion, garlic, and ginger to the remaining oil in the skillet and cook and stir until the onion turns translucent, that’s about 8 minutes. Add the curry powder, cumin, turmeric, coriander, and 1 tablespoon of water into the onion mixture; allow to cook together for about 1 minute, keep stirring. Mix the tomatoes, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Add the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, keep stirring the chicken to get it coated with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.

Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

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