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
- Prepare all ingredients before cooking.
- Slice thinly the 6 garlic cloves.
- Dice or chop the onions, tomatoes, peppers, and cilantro and keep seperate.
- Add ½ cup of oil (preferably ½ vegetable, ½ olive) to karai (wok) over med heat and warm.
- Add 15 whole coriander seeds and 7 whole cloves.
- After about 45 seconds, add 2 lbs of cubed boneless chicken. Stir until most of the outside of the chicken is not raw.
- Add the sliced garlic, ginger, juice of ¼ lime, onion, and tomatoes and stir to combine.
- Cook 10-15 minutes until the chicken is cooked and the vegetables are softened.
- Add 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.
- Add half of the cilantro, a pinch of the green chili peppers, and cook for a few more minutes.
- Plate and garnish with the remaining cilantro and Serve.