ROSE
06-05-2011, 12:49 PM
http://i52.tinypic.com/28akxo0.jpg
Ingredients
# 2 Tbsp. vegetable oil
# 1 medium-sized white onion, diced
# 1/2 tsp. ginger paste
# 1/2 tsp. garlic paste
# 1/2 C. tomatoes, diced
# 1/2 C. water
# 1/2 tsp. garam masala
# 1/2 tsp. turmeric
# 1/2 tsp. red chile powder
# 1 lb. boneless chicken, cut into 1" cubes
# 1 Tbsp. coconut milk
# 1 pinch mustard seed
# 1 pinch fenugreek seed
# 1 pinch cumin seed
# 1 pinch whole, pre-soaked white lentils
# 5 whole dried Thai red chiles
# 5 curry leaves
Methods/steps
1.Heat 1 Tbsp. of oil in a pan.
2.Add diced onions and stir until they are golden in color.
3.Add ginger and garlic and fry for ½ minute.
4.Add tomatoes, water, garam masala, turmeric and chilli powder and cook for about 90 secs.
5.Pour mixture into a blender until pureed.
6.Add chicken to a pot along with coconut milk.
7.After it starts to boil, let it simmer for about 6 minutes or until the meat is tender.
8.Heat remaining 1 Tbsp. oil in a fry pan.
9.Add mustard seed, fenugreek seed, cumin seed, and lentils, then fry until the mustard seeds start popping.
10.Add whole red chillies and stir until mixture turns a darker color.
11.Add curry leaves. When the leaves become soft, take them out.
12.Add tomato puree and cooked chicken to pot and mix all of the ingredients together with a ladle.
13.Serve hot, garnished with coriander.
Ingredients
# 2 Tbsp. vegetable oil
# 1 medium-sized white onion, diced
# 1/2 tsp. ginger paste
# 1/2 tsp. garlic paste
# 1/2 C. tomatoes, diced
# 1/2 C. water
# 1/2 tsp. garam masala
# 1/2 tsp. turmeric
# 1/2 tsp. red chile powder
# 1 lb. boneless chicken, cut into 1" cubes
# 1 Tbsp. coconut milk
# 1 pinch mustard seed
# 1 pinch fenugreek seed
# 1 pinch cumin seed
# 1 pinch whole, pre-soaked white lentils
# 5 whole dried Thai red chiles
# 5 curry leaves
Methods/steps
1.Heat 1 Tbsp. of oil in a pan.
2.Add diced onions and stir until they are golden in color.
3.Add ginger and garlic and fry for ½ minute.
4.Add tomatoes, water, garam masala, turmeric and chilli powder and cook for about 90 secs.
5.Pour mixture into a blender until pureed.
6.Add chicken to a pot along with coconut milk.
7.After it starts to boil, let it simmer for about 6 minutes or until the meat is tender.
8.Heat remaining 1 Tbsp. oil in a fry pan.
9.Add mustard seed, fenugreek seed, cumin seed, and lentils, then fry until the mustard seeds start popping.
10.Add whole red chillies and stir until mixture turns a darker color.
11.Add curry leaves. When the leaves become soft, take them out.
12.Add tomato puree and cooked chicken to pot and mix all of the ingredients together with a ladle.
13.Serve hot, garnished with coriander.