Garam Masala Tomato Chicken Curry |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I'm very fond of curries; I've made many. The first time I tried this, it was a bit on the spicy side but -more than that- suffering from too much liquid. The Garam Masala didn't really work with that amount of fluidity ... even when thickened. I realized the the spice blend needed to be hot, yes, but it also needed more natural sweetness and less liquid. This version achieved that, muchly. Ingredients:
2 tablespoons sesame oil |
3 medium white onions, frenched |
8 ounces dried apricots, finely chopped |
3 large carrots, cut on the bias into 1-inch - 2-inch pieces |
3 tablespoons gingerroot, peeled and minced |
3 tablespoons garlic, minced |
1/3 teaspoon salt |
1/4 teaspoon black pepper |
2 lbs chicken thighs, cut into 1-inch pieces |
2 tablespoons garam masala |
3 teaspoons cayenne |
8 medium tomatoes, diced |
15 ounces garbanzo beans (drained) |
1 head cauliflower, chopped into bite-size florettes |
15 ounces coconut milk, canned |
Directions:
1. In a large pot, heat the sesame oil over a medium flame until hot. Add the onion, dried apricots, carrot, ginger root, and garlic; stir occasionally and cook until the onion turns translucent. Add salt and pepper to taste (about a pinch) but be careful not to brown the onions.
2. Mix the chicken thigh meat with the cayenne pepper and half of the Masala; stir the seasoned meat into the vegetables. Cook until the chicken is opaque.
3. Add the tomatoes and garbonzo beans; stir into the meat and vegetables. Cook until the liquid of the tomatoes comes to a simmer.
4. Add the cauliflower, coconut milk, and remaining Masala. Bring to a simmer and reduce the heat to low . Cover with a tight-fitting lid and cook for 20 - 30 minutes.
5. Remove the cover, increase the heat to medium and reduce the thickness of the broth to a desired consistency.
6. Ladle equal portions into bowls with either Basmati rice or potatoes.
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