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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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this recipe comes from master chefs cook kosher . it's not too spicy and goes well with rice Ingredients:
1 1/2 inches ginger, peeled |
6 cloves garlic |
2 serrano chilies |
1/2 cup vegetable oil |
2 onions, chopped |
2 teaspoons ground cardamom |
2 -3 cinnamon sticks |
5 bay leaves |
6 peppercorns |
2 tablespoons ground coriander |
2 tablespoons cumin |
1/2 teaspoon turmeric |
1 dash cayenne, to taste |
2 tomatoes, chopped |
4 boneless skinless chicken breasts |
salt |
3/4 cup water, divided |
fresh cilantro (to garnish) |
Directions:
1. mince the garlic, ginger and chiles in a food processor.
2. heat oil in skillet.
3. add onions, and brown, about 5 minutes.
4. add chile mixture, saute for 1 minute, add 1-2 tbsp water and form into a paste.
5. add the additional spices, 2 more tbsp of water and cook 2-3 minutes.
6. stir in tomatoes.
7. add the chicken and cook until browned, add salt and 1/2 c water, cover, simmer for 30 minutes or until chicken is cooked through.
8. garnish with cilantro.
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