Prep 20 mins
Cook 55 mins
A delicious recipe from a dear friend of the family who so generously shared her secrets with grateful friends. The style or seasoning mix combination is from the Punjab region of India. The spicy "heat" of this dish can be adjusted by the amount of cayenne pepper and jalapeno peppers you use, this recipe as shown is about medium spicy. Note in step #2 the key to a delicious sauce is to stir constantly. I use skinless/boneless chicken. This can also be used for lamb, pork or beef. When using the other meats, the most economical cuts can be used, though fat and grisle should always be removed before cooking, for best results. Great served with or over the Indian rice dish, Plauta.
- 2 medium onions, diced
- 1⁄2 green pepper, diced
- 1 inch gingerroot, diced
- 1 jalapeno pepper, diced
- 2 garlic cloves, diced
- 1⁄4 cup margarine
- 2 teaspoons salt
- 1 teaspoon curry powder
- 1 (8 ounce) can tomato sauce
- 3 lbs skinless chicken
- 2 teaspoons masala
- cayenne pepper
- hot water
- 2 medium potatoes, peeled and quartered (optional)
- In a deep pot, melt margaine.
- Add the diced ingredients; onions, green pepper, ginger root, jalapeno and garlic cloves. Cook over high heat in the uncovered pot, STIRRING CONSTANTLY, till onions are lightly browned. (Approximately 10 minutes.).
- Add salt, curry powder and tomato sauce to onion mixture, simmer and cover at medium heat for about ten minutes.
- Add chicken to sauce, cover and cook at medium heat, stirring occasionally for approximately 20 minutes.
- OPTIONAL - Add Potatoes, five minutes before adding water. (After chicken has cooked for 15 minutes.
- Add masala, pepper and enough hot water to cover 3/4 of the chicken. Cook ten more minutes and taste. If needed, add additional salt, marsala, and curry powder.
- Cook for an additional ten minutes whether you added spices or not.