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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Nothing fancy, just spicy and good (and very forgiving of substitutions). I made it when my pantry was out of everything but the basics.The recipe is from The Spice Trail: 100 Hot Dishes from India to Indonesia, by Sandeep Chatterjee. Ingredients:
1 1/2 lbs boneless chicken, cut into chunks |
salt |
1 tablespoon chopped fresh ginger |
1 tablespoon chopped garlic |
3 tablespoons ghee or 3 tablespoons vegetable oil |
2 bay leaves |
2 green cardamom pods (about 12 seeds) |
2 cloves |
1 large onion, chopped |
1 tablespoon red chili powder or 1 tablespoon red pepper flakes |
3/4 cup rice |
3/4 cup tomato sauce or 3/4 cup tomato puree |
3/4 cup water |
Directions:
1. Rub the chicken with salt, half the ginger, the garlic and 1 tablespoon of the ghee; set aside.
2. Heat the remaining oil in a large saucepan or Dutch oven. Add the bay leaves, cardamom and cloves and sizzle for a few seconds. Add the chicken and brown all over. Add the onion and stir-fry for 2 to 3 minutes. Add the remaining ginger, chili powder and rice, stirring gently. Add the salt, tomato sauce and water and mix well.
3. Bring to a boil, reduce heat to low or simmer, and cover the pan. Cook for 10 to 12 minutes, or until rice is tender. Remove the lid, fluff the rice with a fork and let stand 5 minutes.
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