Ingredients
-
1 teaspoon cumin seed
-
1 teaspoon coriander seed
-
1 tablespoon vegetable oil
-
salt & freshly ground black pepper
-
1 teaspoon curry powder
-
1 teaspoon chili powder
-
1/2 cinnamon stick
-
2 large tomatoes, diced
-
1/2 red onion, diced
-
2 garlic cloves, diced
-
1 teaspoon fresh ginger, chopped
-
1/3 cup coconut milk
-
1/3 cup white wine
-
2 tablespoons chopped fresh cilantro leaves
-
1 cup cooked basmati rice
-
1 chicken breast, uncooked and cut into cubes
-
1 teaspoon cardamom pod
Instructions
- In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder.
- Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side.
- Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk along with the rest of the ground spices and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour.
- Season with salt and pepper to taste and add the cilantro.