Ingredients: |
Ingredients: 2 tbsp ghee (clarified butter) 1 onion, finely chopped 4 cloves garlic, minced 1 tbsp ground cumin 1 tsp salt 1 tsp ground ginger 1 tsp cayenne pepper 1/2 tsp ground cinnamon 1/4 tsp ground turmeric 1 (14 ounce) can tomato sauce 1 C heavy whipping cream 2 tsp paprika 1 tbsp white sugar 1 tbsp vegetable oil 4 skinless, boneless chicken breast halves, cut into bite-size pieces 1/2 tsp curry powder 1/2 tsp salt, or to taste 1 tsp white sugar, or to taste
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Directions: |
Directions:Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, ~ 5 minutes. Stir in garlic - cook and stir just until fragrant, ~ 1 minute. Stir cumin, salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture. Fry until fragrant, ~ 2 minutes. Stir the tomato sauce into the onion and spice mixture and bring to a boil. Reduce heat to low and simmer the sauce for 10 minutes. Mix in the cream, paprika, and sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened -10 to 15 minutes.
Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer the chicken in the sauce until cooked through - ~ 30 minutes. Adjust salt and sugar to taste.
Tips: This recipe can be converted to a vegetarian dish by replacing the chicken with chick peas. |
Personal
Notes: |
Personal
Notes: This recipe can be found in Stephanie's recipe binder, which is full of her most liked recipes. Her inclination towards vegetarianism and her strong efforts to feed her girls healthy food, has molded her into the avid creator of good nutritious food that she is. After being served this wonderful dish, I can see why this one is in her binder!
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