Ingredients:
2 lbs chicken breasts, cut into 1-in . cubes
2 cups onions, chopped
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
2 dried red chilies
1 bay leaves
4 green cardamoms, bruised
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)
Directions:
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).
Servings: 3
Time preparation: 30 min.
Time total: 75 min.