Ingredients:
2 tablespoons vegetable oil
1 dried red chili peppers
4 whole cloves
1 cinnamon sticks ( 3-inch)
1 medium onions, chopped
6 cloves garlic, minced
2 teaspoons grated fresh ginger
1 lb boneless chicken breasts, sliced into 1/2 x 3 inch strips
8 ounces mushrooms, stemmed and halved if large
1/2 teaspoon cayenne pepper (optional)
2 teaspoons ground coriander
1/8 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
8 ounces tomato sauce
2 1/2 tablespoons tomato paste
5 ounces evaporated milk ( or may use cream)
2 teaspoons garam masala
1 tablespoon chopped cilantro
Directions:
Heat oil in a large saucepan over medium heat; add chili pepper, cloves and cinnamon stick and heat until fragrant.
Add the chopped onion and cook for 1-2 minutes then add the ginger and garlic and cook for 1 min more.
Add the chicken slices and cook for 4 minutes; then add the mushrooms, cayenne, coriander, cardamom, cumin, turmeric, and cook for 4-5 minutes more; add a little oil if necessary to prevent burning.
Add tomato sauce and paste and mix well and lower heat and cook until chicken is cooked through, about 3-5 minutes.
Stir in evaporated milk or cream and simmer on low heat for about 5 minutes then add garam masala and chopped cilantro to the dish.
Serve with rice, if desired.
Servings: 3-4
Time preparation: 10 min.
Time total: 25 min.