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Wednesday, March 23, 2016

indian tomato chicken

Ingredients

  • Servings: 6
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 slice fresh ginger root
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cardamom
  • 1 (1 inch) piece cinnamon stick
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1/4 teaspoon ground nutmeg
  • 6 skinless chicken thighs
  • 1 (14.5 ounce) can whole peeled tomatoes, crushed

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 15 mins

  • place onion, garlic and ginger in a food processor and process into a paste. heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
  • stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. saute, stirring, for 1 to 2 minutes. place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
  • saute for another 4 minutes, then pour in the tomatoes with liquid and stir. reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. stir occasionally. (note: if you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

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