It has been quite some time since I made curry, this recipe uses no coconut milk but the key ingredient is Garam Masala which came out quite well despite the small amount needed at the end of cooking. I used skinned chicken breast fillets instead of chicken pieces.
All done within the hour ie prep time and cooking. Cinnamon stick, cardamon pods, cumin seeds, peppercorns, cayenne pepper, salt and garam masala (at the end). Chicken, tinned diced tomatoes, fresh ginger, garlic and onions.
Chicken with Tomatoes and Garam Masala - recipe from pages 44-45 of:
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| Madhur Jaffrey ~ 100 weeknight curries |
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I like the variation of this curry, a little different from the coconut milk version.
ReplyDeleteLooks delicious! This would be great with MJ's Tumeric Rice, which I have cooked many times!
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