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It's in UK terms but it's pretty easy to convert. I used a teaspoon of ground cardamom instead of pods. I also used fresh ginger instead of green ginger and a few dashes of cinnamon instead of a stick. Oh yeah, and olive oil instead of peanut oil and half and half for the cream. And legs and thighs for the meat, just kept on the bone. I would have rather had the breasts in chunks but I didn't have any.
But, YUMMMMMMMM.
2 tablespoons peanut oil
1 kg boneless skinless chicken breasts, cut in large chunks
50 g butter
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoon grated fresh green ginger
1/2 teaspoon chili powder (more or less to taste)
1 cinnamon stick
6 cardamom pods, bruised
1 (400 g) can tomato puree
1 tablespoon sugar
1/4 cup plain yogurt
1/2 cup cream
1 tablespoon lemon juice
1. Heat a wok until really hot, add 1 Tbsp oil.
2. Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
3. Remove to plate.
4. Add extra oil and cook remaining chicken.
5. Remove from wok.
6. Reduce heat and add the butter.
7. When melted add all of the spices and stir-fry until fragrant- about 1 minute.
8. Return chicken to wok and stir to coat with the spices.
9. Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
10. Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
11. Serve over rice.
12. **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.
But, YUMMMMMMMM.
2 tablespoons peanut oil
1 kg boneless skinless chicken breasts, cut in large chunks
50 g butter
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoon grated fresh green ginger
1/2 teaspoon chili powder (more or less to taste)
1 cinnamon stick
6 cardamom pods, bruised
1 (400 g) can tomato puree
1 tablespoon sugar
1/4 cup plain yogurt
1/2 cup cream
1 tablespoon lemon juice
1. Heat a wok until really hot, add 1 Tbsp oil.
2. Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
3. Remove to plate.
4. Add extra oil and cook remaining chicken.
5. Remove from wok.
6. Reduce heat and add the butter.
7. When melted add all of the spices and stir-fry until fragrant- about 1 minute.
8. Return chicken to wok and stir to coat with the spices.
9. Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
10. Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
11. Serve over rice.
12. **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.
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