This curry recipe is fantastic! It’s sweet and it’s spicy, and it’s even better left over. I think that when I make it again I’ll add some raisins to it, and maybe some kind of seeds or nuts too, just for a bit of texture. You could serve this as a main dish with some sides, or you could have it over rice, or in a dish with a piece of naan to sop up the wonderful sauce- and it really is wonderful.
Ingredients
- 2 onions, chopped
- 2 garlic cloves, chopped
- One 1-inch piece of fresh ginger, peeled and chopped
- 1/4 cup olive oil
- 1 tablespoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- Pinch of ground cloves
- Pinch of ground cardamom
- 1/4 teaspoon turmeric
- 1 cup tomato sauce
- Two boneless, skinless chicken breasts, cut into bite-sized chunks
- Salt
- 1 cup water
- Garam masala
- 2 tablespoons fresh cilantro
Directions
- In a medium, cast-iron fry pan, heat the olive oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute
- Add the onion and garlic and cook over high heat, stirring occasionally, until the mixture is golden brown
- Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened
- Season the chicken breast chunks with salt and add them to the pan. Coat the chicken with the sauce. Add the water and bring to a boil. Simmer over low heat, stirring a few times, until the chicken is white throughout, about 10 minutes
- Season the chicken curry with salt
- Plate the chicken and sauce. Sprinkle garam masala on top, garnish with the cilantro and serve.