- 3 onions, coarsely chopped
- 2 garlic cloves
- One 1-inch piece of fresh ginger, peeled and chopped
- 1/4 cup vegetable oil
- 1 tablespoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- Pinch of ground cloves
- Pinch of ground cardamom
- 1/4 teaspoon turmeric
- 1 cup tomato sauce
- Four 6-ounce chicken breast halves on the bone, skinned
- 1 cup water
- Garam masala, for sprinkling
- 2 tablespoons chopped cilantro
- In a food processor, chop the onions. Add the garlic and ginger and process until they are finely chopped.
- In a medium, enameled cast-iron casserole, heat the vegetable oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute. Add the onion mixture and cook over high heat, stirring occasionally, until the mixture is golden brown, about 6 minutes. Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.
- Season the chicken breasts with salt and add them to the casserole. Coat the chicken with the sauce. Add the water, cover and bring to a boil. Simmer over low heat, turning a few times, until the chicken is white throughout, about 10 minutes. Season the chicken curry with salt.
- Transfer the chicken and sauce to a serving bowl. Sprinkle garam masala on top, garnish with the cilantro and serve.
Basmati rice or naan.
Baking spice–scented Beaujolais.