Ingredients 6 garlic cloves 1/3 tablespoon fresh ginger, minced 2 cups Spanish onions, diced 2 1/2 cups tomatoes, diced 2 green chili peppers, diced 6 tablespoons fresh cilantro (including stems) 1/2 cup oil 15 whole coriander seeds 7 whole cloves 2 lbs boneless chicken breasts 1 lime 1 tablespoon ground coriander 1 tablespoon garam masala 1/4 tablespoon turmeric 1/2 tablespoon salt (to taste) 1/4 tablespoon green cardamoms 1 tablespoon ground red chili pepper Directions 1Prepare all ingredients before cooking. 2Slice thinly the 6 garlic cloves. 3Dice or chop the onions, tomatoes, peppers, and cilantro and keep seperate. 4Add ½ cup of oil (preferably ½ vegetable, ½ olive) to karai (wok) over med heat and warm. 5Add 15 whole coriander seeds and 7 whole cloves. 6After about 45 seconds, add 2 lbs of cubed boneless chicken. Stir until most of the outside of the chicken is not raw. 7Add the sliced garlic, ginger, juice of ¼ lime, onion, and tomatoes and stir to combine. 8Cook 10-15 minutes until the chicken is cooked and the vegetables are softened. 9Add spices: 1 tablespoon ground coriander, 1 tablespoon garam masala, ¼ tablespoon turmeric, ½ tablespoon of salt (to taste), ¼ tablespoon green cardamom, 1 tablespoon (more or less to taste) ground hot red chili pepper. 10Add half of the cilantro, a pinch of the green chili peppers, and cook for a few more minutes. 11Plate and garnish with the remaining cilantro. |
