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| Its like a chicken curry but the actual spice curry is never used. | |||||
| Ingredients: | |||||
| 1 medium | diced onion | ||||
| 1 inch | fresh ginger root grated | ||||
| 3 cloves | garlic minced | ||||
| 1 can | tomato puree | ||||
| 1 pound | chicken diced to bite size | ||||
| 1/4 cup | heavy cream (optional) | ||||
| taste | salt to taste | ||||
| 1 tsp | cumin | ||||
| 1/2 tsp | tumeric powder | ||||
| 1/2 cup | white wine (optional) replace with water | ||||
| 1 pinch | saffon (optional) | ||||
| Directions: | |||||
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Add oil to bottom of nonstick pot, when it starts slow dancing, add
onions, garlic, and ginger. Add turmeric, and cumin powder. Mix well and cook for a few minutes. Add tomatoes and wine and mix well. Let simmer for 5 minutes. Add chicken and salt, cover and cook on medium for about 20 minutes. Add heavy cream and bring to boil. Serve with steamed rice and naan bread. *a pinch of saffron is soaked for 30 minutes in heavy cream and is optional *tomatoes can be a puree or in chunks-personal choice *let cook down for thicker curry or add water for soupy curry *naan bread is like a pita bread |
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