Ingredients
- 3 onions, coarsely chopped
- 2 garlic clove cloves
- One 1-inch bit of fresh ginger root, peeled and chopped
- 1/4 cup vegetable oil
- 1 tablespoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper cayenne
- 1/4 teaspoon cinnamon
- Pinch of ground cloves
- Pinch of ground cardamom
- 1/4 teaspoon turmeric
- 1 cup tomato sauce
- Four 6-ounce chicken white meat halves around the bone, skinned
- Salt
- 1 cup water
- Garam masala, for sprinkling
- two tablespoons chopped cilantro
Steps to make this recipe
Inside a mixer, chop the onions. Add some garlic clove and ginger root and process until they're finely chopped.
Inside a medium, enameled cast-iron casserole, heat the vegetable oil. Add some coriander, cumin, cayenne, cinnamon, cloves and cardamom and prepare over low heat until aromatic, about one minute. Add some onion mixture and prepare over high temperature, stirring from time to time, before the mixture is golden brown, about 6 minutes. Add some turmeric and tomato sauce and simmer over moderately high temperature, stirring from time to time, until slightly thickened, about 3 minutes.
Season the chicken breasts with salt and add these to the casserole. Coat the chicken using the sauce. Add some water, cover and produce to some boil. Simmer over low heat, turning a couple of occasions, before the chicken is white-colored throughout, about ten minutes. Season the chicken curry with salt.
Transfer the chicken and sauce to some serving bowl. Sprinkle garam masala on the top, garnish using the cilantro and serve.
Serve With
Basmati grain or naan.