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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 3 |
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(Classic Tender Chicken Curried in Tomato and Himalayan Herbs) Ingredients:
2 lbs chicken breasts, cut into 1-in . cubes |
2 cups onions, chopped |
1 teaspoon cumin powder |
1 teaspoon curry powder |
1/2 teaspoon chili powder |
2 dried red chilies |
1 bay leaf |
4 green cardamoms, bruised |
2 cups tomatoes, chopped |
1 cup broth or 1 cup water |
1 tablespoon garlic, minced |
1 tablespoon gingerroot, minced |
1 teaspoon turmeric |
4 tablespoons cooking oil |
salt and pepper |
2 tablespoons chopped fresh cilantro (to garnish) |
Directions:
1. In a large bowl, season chicken pieces with salt and pepper.
2. Heat oil and brown chicken.
3. Reserve brown chicken in a plate.
4. Drain excess oil.
5. In a non-stick sauce pan, heat oil.
6. To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
7. Add turmeric and chopped onion, and fry until brown.
8. Put garlic and ginger into the onion mixture; fry for 30 sec.
9. To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
10. Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
11. Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.
12. When cooked, turn off the heat and add chopped cilantro to garnish.
13. Serve hot with rice and roti (flat bread).
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