Ingredients
-
2 lbs chicken breasts, cut into 1-in . cubes
-
1 teaspoon cumin powder
-
1 teaspoon curry powder
-
1/2 teaspoon chili powder
-
2 dried red chilies
-
1 bay leaf
-
2 cups tomatoes, chopped
-
1 cup broth or 1 cup water
-
1 tablespoon garlic, minced
-
1 tablespoon gingerroot, minced
-
1 teaspoon turmeric
-
4 tablespoons cooking oil
-
salt and pepper
-
2 tablespoons chopped fresh cilantro (to garnish)
-
2 cups onions, chopped
-
4 green cardamoms, bruised
Instructions
- In a large bowl, season chicken pieces with salt and pepper.
- Heat oil and brown chicken.
- Reserve brown chicken in a plate.
- Drain excess oil.
- In a non-stick sauce pan, heat oil.
- To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
- Add turmeric and chopped onion, and fry until brown.
- Put garlic and ginger into the onion mixture; fry for 30 sec.
- To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
- Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
- Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.
- When cooked, turn off the heat and add chopped cilantro to garnish.
- Serve hot with rice and roti (flat bread).