The dish the sauce was made for, chicken curry, my mothers style. Simple to prepare with big flavors. Take the time and cook the proteins until it can be pulled apart with a fork and it will be delicious every single time. For a quick weeknight meal I used boneless skinless thighs, if you have more time grab a whole bird cut into 8 pieces and put the pot in the oven at 365 degrees for 40 minutes.
Open chicken thighs on a cutting board, lay flat and cut in half along the short side.
to make the curry
In a high side pan over medium high heat brown the chicken thigh pieces. Add a splash of oil followed by the chicken thighs, arrange in a single layer, and season with salt and pepper.
After 2-3 minutes turn over the chicken, and continue to cook and stir occasionally until all the pieces have some golden brown color.
Turn down heat to medium and add the sauce from one jar of the Magic Masala. Stir to combine and cook until sauce is fragrant and starts to simmer.
Reduce heat to low and cover pot. Do not add water, the chicken will release moisture while it cooks. After 5 minutes check the pot to check the bubbles, if the sauce is boiling, lower heat to simmer.
Cover and check again in 5-7 minutes, giving the curry a stir each time. You will notice that the color is darkening.
After 20-25 minutes grab a couple forks and pull the chicken to see if the chicken is cooked. It should be able to pull it apart with a two forks with not much effort. If it is still tough, cook for 5 more minutes and check again.
At this point if you want more gravy add 1/2 cup water, or yogurt and heat through.
Garnish with a cilantro and serve with rice or naan.