Ingredients
- 3 tablespoons Ghee, recipe follows
- 2 medium onions, chopped
- 1 -inch piece ginger root, peeled and finely chopped
- 4 garlic clove cloves, finely chopped
- two tablespoons tomato paste
- two tablespoons Curry Powder, recipe follows
- 1 cinnamon stick
- one to three dried red chiles
- Kosher salt and freshly ground pepper
- 2 (15-ounce) cans unsweetened coconut milk
- 2 cups chicken stock
- 4 tomato plants, seeded and chopped
- 6 boneless, skinless chicken breasts, reduce 1-inch strips
- 1/4 cup cilantro leaves, plus much more for garnish
- 1 lemon, juiced
- Mint leaves, for garnish
- Ghee:
- 1 pound unsalted butter
- Curry Powder (Garam Masala):
- two tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon cardamom seeds
- 1 tablespoon whole black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon whole cloves
- 2 dried red chiles, damaged in pieces, seeds discarded
- two tablespoons turmeric
Directions
Heat the ghee inside a large heavy-bottomed pot over medium-low heat. Add some onions, ginger root, and garlic clove and prepare gradually before the onions are extremely soft, about fifteen minutes. Add some tomato paste, curry powder. cinnamon stick. and chiles and provide it a great stir season with pepper and salt. Pour within the coconut milk and chicken stock and produce it to a simmer prepare before the sauce has thickened, about twenty minutes. Add some tomato plants, chicken, cilantro, and half the fresh lemon juice still simmer before the chicken is cooked through, about ten to fifteen minutes. Taste and adjust the seasoning with fresh lemon juice. pepper and salt. Garnish with cilantro and mint leaves.
Ghee:
Place the butter inside a heavy saucepan over medium-low heat. Melt the butter gradually and make certain it doesn't sizzle or brown. Boost the heat and produce the butter to some boil. Once the surface is included with foam, stir lightly and lower heat towards the cheapest possible setting. Lightly simmer, uncovered, and undisturbed for forty-five minutes, before the milk solids towards the bottom from the pan have switched golden brown and also the butter on the top is transparent. Strain the ghee via a sieve lined with several layers of cheesecloth. The ghee ought to be perfectly obvious and smell nutty pour right into a glass jar and seal tightly.
Yield: 1 1/2 cups
Curry Powder ( Garam Masala ):
Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and also the chiles in a tiny dry skillet over medium-low heat just until they smell aromatic, a couple of minutes. Inside a clean coffee grinder or spice mill, grind the toasted spices together to some fine powder. Add some turmeric and provide it another quick buzz to mix. Make use of the curry powder immediately, or store inside a sealed jar for approximately 30 days.
Yield: about 1/2 cup
