Serving Size: 4-6
Ingredients:
- 2 medium onions, thinly sliced
- 4 medium potatoes, peeled and cubed
- 2 tomatoes, diced
- 1 tbsp tomato paste
- 3 cloves garlic, finely minced
- 1 1-inch section of fresh ginger, finely minced
- 1/2 bunch of cilantro, washed and chopped
- 1/2 lemon
- 1.5 lbs chicken breasts, trimmed and skinned (my dad always used a whole cut-up chicken, but I much prefer using breasts for ease of eating with little kids)
- 2 tbsp coconut oil (or olive oil if you don’t have coconut oil)
- 1 can coconut cream (I really, really like the taste of coconut cream vs. coconut milk. However, it can be harder to find. If necessary, just go with coconut milk)
- 2-3 cups chicken broth
- 1 tsp turmeric
- 1 tsp cumin (freshly ground from seed is best)
- 1 tsp coriander (again, freshly ground from seed is preferred)
- 2 tsp salt, and possibly more to taste
- cayenne chili powder to taste (I usually add about 3/4 tsp)
- 1 tsp garam masala
- Basmati rice
Preparation:
- I generally start by either broiling or grilling the chicken breasts until just cooked through. Briefly let them cool and then chop into bite-sized pieces.
- Heat oil in a large Dutch oven or saucepan.
- Add potatoes and cook until nicely browned. Remove them and place in a bowl for later use.
- Add onion (and more oil if needed) and fry them until dark brown
- Add tomatoes and tomato paste and cook for 1 minute, stirring vigorously
- Add garlic, ginger, turmeric, salt, cumin, and coriander and cook for 2 minutes, stirring vigorously
- Put into the pan: cooked potatoes, chicken, coconut cream and enough chicken broth to cover the meat and veggies
- Bring to a boil and then reduce to a simmer for about 25 minutes.
- Add garam masala, cayenne pepper, and additional salt as needed. Cook for 5 minutes.
- Add cilantro and lemon juice and cook 2 minutes.
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