As you probably know by now, I am always trying out different recipes from around the world, but I guess it has been awhile since I made Indian food. My husband made a comment about that. I could tell that he was slightly annoyed that he hasn’t had his Indian “fix”, but he wouldn’t come right out and say it, because he knows he gets a darn good meal every night – whether Moroccan, or Persian, or French influenced! I was short on time, and made this chicken in no time at all. Served over white basmati rice, it was delicious indeed. Will have to explore India more often
1/4 cup vegetable oil, or olive oil
1 large red onion, finely chopped
5 garlic cloves, minced
1/2 inch ginger, peeled and grated
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp turmeric
1/2 tsp garam masala
1 tsp salt
1/2 tsp black pepper
2 lb chicken breasts, cut into 1 1/2 inch cubes
6 oz can tomato paste
1/2 stick butter
1 pint heavy cream (or less, for a lower fat version)
handful fresh coriander leaves
1) In a large pot, heat the oil over medium high heat. Add the onions, and fry for a few minutes until they are medium brown in color.
2) Add the garlic and ginger. Saute for a couple minutes until fragrant.
3) Lower the heat to medium, and add the spices. Stir quickly to blend.
4) Turn the heat to high, add in the chicken breast. Allow the chicken to get slightly browned, and stir to ensure that the outer part of all the chicken cubes has cooked well.
5) Lower heat to medium, add in the tomato paste, and stir to work it into the chicken. Add in a little water to blend it in. ( There may still be some clumps of tomato paste but as you stir and go to next step they will blend in). Cook for a few minutes,
6) Add in the butter, and stir to incorporate.
7) Lower heat to low-medium, and add in the heavy cream. Stir to blend well, and let simmer until the chicken is thoroughly cooked through.
8) Garnish with fresh coriander leaves, and serve over basmati rice.