A friend of mine, who can cook, gave me this recipe for a yummy south Asian chicken dish. The bonus with this recipe is that I have left out major ingredients, like cream, and it still turned out tasty. The real cook makes it slightly differently every time, so don't worry if you fudge the ingredients or measurements just a little.
1 onion chopped
1 tsp ground cumin
1 tbsp ground coriander
1 tsp curry powder
1 tsp chile powder
4 cloves fresh garlic or 2 tsp garlic paste
1 tsp ginger powder
1/2 cup light cream
1 cup tomato sauce (thin)
1 tsp butter
2 pounds boneless chicken (cut into bite sized pieces) - - I buy chicken breasts and cut them up
fresh cilantro (if you are feeling fancy)
helpful hint born of hectic cooking experience: Combine all the spices in a little bowl before you start cooking and dump them into the dish at the opportune moment.
2nd helpful hint born of hectic cooking experience: Rinse, pat dry, and chop chicken before you start cooking.
1. Fry onions in oil until onions turn light brown.
2. Add garlic and fry. Then add spices.
3. Add chicken. Stir well.
4. When chicken is light brown, add tomato sauce and 1/2 cup water.
5. Cook on low-medium, covered, for 25 minutes, stir occasionally.
6. Add cream and let simmer for 10-15 minutes. (also good without cream)
7. Add butter.
8. Garnish with fresh cilantro and serve with basmati rice.