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Old 10th September 2018, 12:14   #1 (permalink)
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Chicken with Tomatoes and garam masala

Chicken with Tomatoes and Garam Masala
5 Tbs Vegetable oil
1 tsp cumin seeds
2.5 cm piece of Cinnamon stick
8 Cardamom pods
3 Bay leaves
tsp black peppercorns
175g onions, peeled and finely chopped
8 garlic cloves peeled and finely chopped
1x 2.5cm piece of fresh ginger finely chopped
450g tomatoes peeled and finely chopped (or canned toms OK)
1kg chicken pieces skinned and chopped into bite-size pieces
1 tsp salt or to taste
1 tsp chilli pepper (or to taste)
tsp garam masala

1. Heat the oil over a medium flame. When it is hot add the cumin seeds, cardamom, bay leaves, cinnamon and black peppercorns. Stir for a few seconds and add the onions, ginger and garlic. Stir fry this mixture for about 5 minutes. Add the chicken, tomatoes salt and chilli pepper. Stir and bring to a boil.
2. Cover and turn down the heat. Simmer for about 30 mins, stirring a few times during the process. Remove the lid, turn up the heat slightly and add the garam masala. Cook without lid for a further 8 mins.

Pour a beer for the chef.
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Old 10th September 2018, 13:40   #2 (permalink)
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Re: Chicken with Tomatoes and garam masala

Nice one A.I. Will make this in two weeks when I get back to Worthing. Served with rice ?
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Old 10th September 2018, 14:19   #3 (permalink)
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Re: Chicken with Tomatoes and garam masala

Hils in many parts of India rice is not the staple , it is often one of several types of flat bread , either griddle baked dry , deep fried , tandoor baked , or layered very thin with ghee on a round hotplate . Rice is always nice but a dish scooped with bread is delish .

Enjoy whichever way is best for you .

Steve
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Old 10th September 2018, 14:39   #4 (permalink)
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Re: Chicken with Tomatoes and garam masala

Quote:
Originally Posted by Hilsjw View Post
Nice one A.I. Will make this in two weeks when I get back to Worthing. Served with rice ?
We tend to have half rice and half naan bread (I bought a large thick aluminium flat plate at the souk in Dubai, but any thick pan will do).
(One of the beauties of this recipe is that it does not need a food processor).
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