Prep 20 mins
Cook 35 mins
Tender peices of chicken simmered in a ginger and garlic sauce. From southern India. Can be served with plain rice, lemon rice, or any other rice. Recipe from an Indian Cooking demonstration at Milwaukee School of Engineering.
- 2 lbs boneless skinless chicken breast halves, cubed
- 4 tablespoons canola oil
- 4 -6 curry leaves (optional)
- 2 -4 slivers cinnamon sticks
- 1 bay leaf
- 1⁄4 teaspoon peppercorn, whole
- 1⁄4 teaspoon fennel seed
- 1⁄2 teaspoon cumin seed
- 1 cup onion, chopped
- 1⁄4 cup tomatoes
- 6 garlic cloves, chopped
- 1 tablespoon gingerroot, minced
- 1⁄2 teaspoon turmeric
- 1 1⁄2 teaspoons curry powder
- 1⁄4-1⁄2 teaspoon cayenne powder
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon cumin powder
- 1 cup tomato sauce
- Cut chicken in small cubes. Set aside.
- Place oil in large skillet and heat over medium heat. When oil is hot but not smoking, add curry leaves, cinnamon stick, bay leaf, and peppercorns. Cover and heat until peppercorns pop.
- Add fennel and cumin seeds, fry until cumin seeds become brown.
- Add onion, tomato, garlic, ginger root, and turmeric powder and stir well. Stir-fry until onions are tender.
- Add chicken pieces. Brown well and cook on high heat until chicken becomes opaque (partially cooked). Reduce heat to medium-low.
- Add curry powder, cayenne, salt and black pepper and cumin powder. Stir well, add tomato sauce and stir.
- Cook, covered, over medium-low heat until chicken becomes tender and has absorbed the flavors of the sauce, 35 to 45 minutes.