Ahhhh! the great smells coming from all the large pots of curries and sauces simmering in the open kitchen of the Indian dhabas! Driving through India’s Rhajastani countryside, we had the pleasure of enjoying lunch at a few notable dhabas…
|Ready to take home…|
So, enjoy my “roadside” curry…
This recipe serves four.
3 onions, coarsely chopped
2 cloves garlic, finely chopped
1″-piece fresh ginger, peeled and finally chopped
1/4 cup grapeseed oil
1 tbsp ground coriander
1/2 tsp ground cumin
1/2 tsp cayenne
1/4 tsp ground cinnamon
pinch ground cloves
pinch ground cardamon
1/4 tsp ground turmeric
1 cup tomato sauce (or puree)
4- 6oz chicken breast halves (or thighs), skinned, bone in
1 cup water
Garam masala for sprinkling
2 tbsp fresh cilantro, chopped for garnish
In a medium saucepan, heat the vegetable oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom, Cook over low heat until fragrant- about one minute. Add the onion, garlic and ginger and cook over high heat, stirring occasionally, until the mixture is golden brown, about five minutes. Add the turmeric and tomato sauce and simmer over medium-high heat stirring occasionally, until slightly thickened, about three minutes.
Season the chicken with salt and add it to the sauce. Coat the chicken with the sauce. Add the water, cover and bring to a boil. Simmer over low heat, turning the chicken pieces over a few times, until it is cooked through. Taste the curry and add salt and other spices to taste.
Transfer the chicken pieces and sauce to a serving bowl. Sprinkle the top with garam masala and cilantro. Serve with rice and naan.
WANNA PLAY? You could add vegetables, such as eggplant, carrots, cauliflower, zucchini, etc… Better still, your inner vegetarian would prefer no chicken and all vegetables… just great sauce and vegetables.