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| An Indian version of Chicken Cacciatore |
Madhur Jaffrey says this used to be a favorite of her children. And the person who owned the cookbook before me, wrote " girls like" so I decided it could be a good weekday meal for us, too. Well, my husband didn't think it had enough punch --- which is exactly why children probably like it. I think it is very good and I want to make it again for myself. Maybe when he is out of town.
---Barbara
Chicken with Tomatoes and Garam Masala
(adapted from Madhur Jaffrey's Indian Cooking)
Serves 6
5 T. vegetable oil
3/4 t. cumin seeds
1 inch cinnamon stick
6 whole green cardamon pods
2 bay leaves
1/4 t. black peppercorns
6 ounces (1 medium) onion, peeled and finely chopped
6-7 cloves garlic, peeled and finely chopped
1 inch fresh ginger, peeled and finely chopped or grated
1 15-ounce can finely chopped tomatoes
2 lbs. boneless chicken thighs, without skin
1.5 t. salt
1/4 to 1/2 t. cayenne pepper
1 t. garam masala
Note: The whole spices in this dish should not be eaten. Remove before serving.
Put the oil in a large, wide pan and set over medium heat. When hot, add the cumin seeds, cinnamon, cardamom, bay leaves and peppercorns. Stir once and then put in the onions, garlic and ginger.
Stir mixture around until the onions pick up brown specks.
Now put in the tomatoes, chicken, salt and cayenne pepper.
Stir to mix and bring to a boil. Cover tightly, turn to low and simmer for 25 minutes or until the chicken is tender.
Uncover, sprinkle with the garam masala. and continue to cook on medium for another 5 minutes and then serve OR turn it to very low, and simmer for 30 more minutes to thicken the sauce.
Meanwhile make your basmati rice.
Serve with a bed of rice, sauce poured over the top of the chicken and a veggie. I made French green beans with popping mustard seeds, click
here for recipe.
---Barbara
