Description
A wonderful curry whose ingredient list looks scary but isn't, its mostly spices.
Ingredients
- Boneless Skinless Chicken Breasts
- Salt And Pepper
- All-purpose Flour
- Unsalted Butter
- Onions
- Garlic Cloves
- Ground Cumin
- Fresh Ginger
- Cumin Seed
- Turmeric
- Caraway Seed
- Cayenne Pepper
- Tomatoes
- Chicken Stock
- Sour Cream
- Light Brown Sugar
- Tomato Paste
- Crushed Red Pepper Flakes
- Saffron Thread
- Cardamom
- Ground Cloves
- Nutmeg
- Fresh Coriander
Instructions
- Season the chicken breasts and coat lightly with flour
- Melt 4 tbs of the butter in a large skillet
- Add six breasts and cook over moderately high heat, turning once, until golden, about 4 minutes a side
- Transfer to large plate and repeat with next 6 breasts
- Melt remaining 4 tbs butter in skillet
- Add onions and cook over moderate heat, stirring until softened about 10 minutes
- Stir in garlic and ginger and cook until slightly softened about 3 minutes
- Add the ground cumin, cumin seeds, turmeric, caraway seeds and 1 / 4 tsp cayenne and cook for 1 minute
- Stir in the crushed tomatoes and the chicken stock
- Transfer to an enamaled casserole or dutch oven stew pot
- Add the chicken to the casserole and bring to a simmer over moderately low heat, simmer for 10 minutes
- Stir in sourcream brown sugar, tomatoe pasted, crushed red paepper, saffron, cardamom, cloves, and nutmeg
- Cover and cook over low heat 30 minutes
- Uncover and cook stirring occasionally until the chicken is tender and the sauce is thickened
- , about 45 minutes longer
- The sauce will not be completely smooth
- To freeze: let cool completely, tyhen refrigerate until cold
- Transfer to plastic containers covering the chicken pieces with sauce, press plastic wrap against the surface of the sauce then seal the conainers and freeze up to 1 month
- To reheat from frozen: let thaw in the fridge for 24 hours
- Remove the plastic wrap and transfer to casserole pot
- Cover and rewarm over low heat stirring