Shown below is a photo of all the ingredients: front row, left to right – chopped onions, shredded and chopped ginger root, lemon; middle row, left to right – raw honey, diced tomatoes, tomato paste, crushed garlic, ground cumin, cayenne pepper, paprika, vegetable oil; back row, left to right – fat free plain yogurt, coriander powder.

Start by mixing one can of water with the tomato paste.

Mix the water and tomato paste thoroughly into a tomato puree. If you don’t have tomato paste, then use tomato puree as a substitute (adding the can of water turns the tomato paste into tomato puree).

Combine crushed garlic with the shredded and chopped fresh ginger root in a small dish. Mix thoroughly.

Add a little vegetable oil to a large skillet and heat it up. I am using organic canola oil here.

After the oil has heated up a little bit, add the chopped onions. Don’t overheat.

Cook the chopped tomatoes for a little while over a medium flame, but don’t let them turn brown. We don’t want to overcook them.

Next, add the can of diced tomatoes.

Right away add the tomato puree you made from the tomato paste.

Cook for a few minutes and then add the seasonings – start with the ground cumin and coriander powder.

Follow that up with the paprika and cayenne pepper.

Stir it in real good and then add the garlic and ginger next. Cook these ingredients only for a little bit – just enough to infuse the flavors. Keep stirring.

Cook it down until it starts to get a little bit thick. If it accidentally gets too thick, you can always add a little water.

Next add the yogurt.

Stir it in real good but don’t cook it too long – just a minute or so.

Next, turn off the flame and add the lemon juice.

Finally, add honey and salt to taste. Stir the honey in thoroughly to melt it all the way and mix it in really good.

The cooking is done. The whole cooking time is about 20 – 25 minutes total. It doesn’t take long to make at all.

I like to put it in jars and store it in the refrigerator to keep until ready to use so I can cook chicken tikka masala in small batches.

You can then make quick and easy chicken tikka masala simply by cutting up about a 2/3 lb. of boneless, skinless chicken breast into small pieces and searing it in a pan for a couple of minutes, then adding a jar of the tikka masala sauce and letting it simmer for about 7 or 8 minutes until the chicken is just done and not pink anywhere. You don’t want to overcook the chicken, otherwise it will be dry.

Shown below is a photo of all the ingredients: starting in back and going left to right row by row – cauliflower, broccoli, yams, red onions (always use red onions for curry recipes), tomatoes, Anaheim peppers, ginger root, Serrano peppers, Habanero peppers, sliced garlic cloves and fresh coriander leaves (cliantro).

Start by heating up a little oil in a large pan and then sauté the sliced garlic cloves. Use a medium-high flame.

Cook the garlic for a minute or so and then add the whole cumin seeds.

Continue to cook until the seeds turn dark … You want the garlic to be a light tan and just starting to brown a little. You don’t want the garlic too well done.

Next, add the onions.

Turn the flame down and cook the onions for a couple of minutes. You don’t want the onions to be brown.

Next, add the chopped tomatoes. The tomatoes will contain some water and will slow down the cooking a bit.

Cook the tomatoes for a minute or so and then add the spices. Start by adding the coriander powder.

Next, add the turmeric powder.

Stir it up real good to mix all the ingredients. Next, add the Anaheim peppers.

Cook everything for a couple more minutes.

Next add the chopped ginger and cook for a very short time. You don’t want to cook the flavor away.

Now add all the vegetables. This is the cauliflower …

Then comes the broccoli …

And then add the yams …

Cook for about 25 minutes to soften all the vegetables. Add a little water if necessary to cover all the vegetables.

While the vegetables are cooking, cut the chicken breast meat into small pieces….

Keep checking the curry. Stir it up once in awhile. Add a little salt at this point. I will usually add about two teaspoons.

When the vegetables are all cooked, add the chicken meat …

After adding the chicken, cook for about 5 minutes only or until the chicken is not pink anywhere.

Serve immediately when done. The hot curry will continue to cook the chicken. You don’t want the chicken to become dry. Transfer any extra to a bowl and then cover and put in the refrigerator.

The serving of curry is on the right in the photo below … next to all the garnishes – fresh coriander leaves, Habanero peppers and Serrano peppers.

Shown below is the garnished curry ready to serve.

Shown below is a photo of all the ingredients: starting in back and going left to right – chicken broth, fat free plain yogurt, cliantro (coriander), curry powder, turkey meat, onion, garlic clove, ginger root and Anaheim chili pepper. Start by cooking the brown rice. I like to use a rice cooker.

Next, cut up all the vegetables. Start by slicing the onion. This is a large onion so I am going to cut into quarters first.

Slice the onion into thin slices. This recipe works better with sliced onions rather than chopped onions. It makes for a better texture.

Now all the onions are sliced up…

Next, prepare the chili pepper by removing all the seeds and ribs.

Start by cutting off the end, then by slicing the pepper down the middle.

Scrape out all the seeds and ribs by hand.

Slice each of the pepper halves into long thin slices.

Arrange the slices into a bunch, then chop the pepper into small chunks.

Now the pepper is all chopped up …

Measure out the curry powder into a dish.

Measure out a cup of chicken broth …

Chop up the fresh coriander (cilantro). Fresh coriander goes bad real fast even when kept in the refrigerator, so only buy as much as you need.

Measure out the chopped coriander into a dish and set aside for now …

… Same thing for the yogurt … measure it out into a dish and set it aside for now …

Next, chop up the garlic clove and fresh ginger root. Here I am using a chopper, but you can do it just as easily with a good chef’s knife. Peel the ginger first.

Now the garlic and ginger is all chopped up ….

Cut the turkey meat into small bit sized chunks.

Now the meat is all chopped up and ready to go …

Now that the vegetables and meat have all been sliced and chopped and all the ingredients have been set aside in dishes, it’s time to cook. Start by adding the onions, chili pepper, garlic and ginger to a skillet. Add about 1/2 cup of water to the skillet. This is the fat-free way to cook it.

Cook over a medium flame stirring occasionally with a wooden spoon. Cook for about 10 minutes or so until the onions are soft and translucent.

Next, add the turkey meat …

… followed immediately by the curry powder. Keep cooking over a medium flame.

Stir everything together until the curry is evenly distributed and the meat is slighty seared. This should take about 2 minutes. Don’t overcook or burn the turkey.

Then add the chicken broth …

Cook for another 5 minutes or so. Again, don’t overcook the turkey. Cook until the sauce is of a smooth consistency.

Now turn off the flame and add the yogurt and coriander.

Stir everything together until all is thoroughly mixed. Now it is ready to serve.

Place some cooked brown rice into a bowl.

Cover with a serving of the cooked ginger turkey curry.

Add a cup of fresh, cooked brown rice to a bowl and mix in 1/4 tsp of curry powder and a dash of salt. This is very quick and easy. If you like curry dishes, you should like this.