Description
My friend’s father, who is from India, showed me how to make this! It’s delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!
Ingredients
- 8 bone-in chicken breast halves, skinless
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 onions, peeled and quartered
- 1 teaspoon finely chopped fresh ginger root
- 1 teaspoon crushed garlic
- 1 tablespoon hot (Madras) curry powder
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can coconut milk
- 4 whole cloves
- 4 pods cardamom
- 1 cinnamon stick
- salt to taste
Instructions
- Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat
- then saute chicken until browned. Remove chicken from skillet and set aside.
- Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant
- then stir in curry powder.
- Return chicken to skillet and add tomato sauce
- coconut milk
- cloves
- cardamom and cinnamon stick. Season with salt to taste and stir all together.
- Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside)
- about 20 to 25 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6