Ingredients
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1 tablespoon curry
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3 tablespoons oil
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1 tablespoon garam masala
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1 teaspoon hot curry
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1 teaspoon cinnamon
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1 teaspoon cumin
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2 chicken breasts, sliced into small pieces
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4 garlic cloves, minced
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salt and pepper, to taste
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1 cup chicken broth
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4 onions (2 rustically sliced & 2 sliced into thin wedges)
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2 (12 ounce) cans chopped tomatoes with juice
Instructions
- In a large wok style pan place the oil, curry, garam masala, hot curry (if using) cinnamon and cumin.
- Over a low flame, heat spices 1 to 2 minutes, to allow the flavors to blend (don't allow mixture to smoke).
- Add onions and saute over low flame until the onions are translucent (about 5 to 8 minutes).
- Remove onions from pan with a slotted spoon and set aside.
- Add sliced chicken and garlic to the pan, along with salt & pepper to taste.
- Saute chicken 5 to 7 minutes.
- Mix in the reserved onions, chicken broth and the chopped tomatoes with juice.
- Bring to a low simmer and cook, uncovered 10 to 12 minutes, or until sauce is slightly reduced and thickens.
- Serve along side Basmati rice and fresh naan.