Prep 10 mins
Cook 40 mins
From the Pomona College Magazine featuring alumni chefs. This one by Maya Kaimal is not overpoweringly spicy, but delivers lots of flavor levels and works well with other types of poultry/meats.
- 473.18 ml onions, thinly sliced
- 59.16 ml vegetable oil
- 9.85 ml garlic, minced
- 9.85 ml ginger, fresh, minced
- 29.58 ml coriander, ground
- 9.85 ml cumin, ground
- 2.46 ml cayenne
- 2.46 ml black pepper, ground
- 2.46 ml turmeric
- 7.39 ml salt
- 473.18 ml tomatoes, fresh, chopped & drained OR
- 396.89 g can tomatoes, chopped & drained
- 907.18 g chicken, boneless, sliced to large bite-size
- 118.29 ml water or 118.29 ml coconut milk
- In a wok, dutch oven or deep saute pan, fry onions in oil over medium high heat until the edges are nicely browned.
- Add garlic & ginger & continue stirring 2 minutes.
- Add ground spices (including salt) & fry another 2 minutes.
- Add tomatoes & fry over medium heat for 5 minutes.
- Add chicken & water (or coconut milk) & stir.
- Bring mixture to a simmer & reduce heat to low.
- Cover & simmer 20 minutes, then check.
- If sauce is too thin, remove cover & simmer 10 minutes more.
- If sauce is desired thickness, continue to simmer covered for 10 minutes.