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
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: Delicious, but VERY strong flavour. It is possible my onions were too large and so was my portion of ginger. The sauce wasn’t too strong once it was put on basmati rice. If we try it a second time, I’ll update my review if warranted.
Review Rating: 4
Date Published: 2018-01-31
Author Name: Eleni Papavasiliou
Review Body: MADE IT! EXCELLENT! Fast and easy.
Truly dhaba style, and you can also twik as per your preference