Prep 5 mins
Cook 30 mins
Recipe I found on Food Network. Turned out great, so thought I'd share it here for filing purposes if nothing else.
- 4 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1⁄2 teaspoon ginger, julienned
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 lb chicken, cooked
- 1 cup water
- 1 1⁄2 teaspoons garam masala, to taste
- 1⁄4 pint heavy cream
- 2 teaspoons coriander, finely chopped
- Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin.
- Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander.
This was just okay. It was way to bland for us, so I added some cayenne pepper, but it was still pretty bland. Other changes: I halved the amount of water and used light cream, which worked fine. I also doubled the amount of ginger and used less oil. This recipe was easy to make, with fewer ingredients than one normally sees in Indian food. I served it with basmati rice. If I were to make it again I would use more garlic and probably at least a quarter tsp. of cayenne.