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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a really nice Indian recipe, taught to me by an elderly Indian lady, who used to cook for all her family. It is a simple recipe and tastes lovely served with rice. You can also use mutton instead of chicken. Ingredients:
2 tablespoons vegetable oil |
1 teaspoon cumin seed |
2 medium onions, finely chopped |
1 teaspoon ground turmeric |
1 teaspoon cayenne pepper to taste |
1 teaspoon garam masala |
1 clove garlic, minced |
1 tablespoon minced ginger |
5 peeled, seeded, and chopped tomatoes |
1 pound skinless, boneless chicken breast meat - cubed |
Directions:
1. Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
2. Puree the mixture with the tomatoes in a blender until smooth. Return the puree to the saucepan, and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.
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