Ingredients
¼ cup plus 2 tablespoons vegetable oil
6 cardamom pods
2 bay leaves
1 piece (1 inch long) cinnamon
¾ teaspoon cumin seeds
¼ teaspoon peppercorns
1 yellow onion, finely chopped
6 - 7 cloves garlic, finely chopped
1 piece (1 inch long) ginger root, grated
6 boneless, skinless chicken breast halves, cut into ½ inch strips
crosswise
6 medium tomatoes, peeled, cored, finely chopped (or 1 15 oz can
chopped tomatoes)
1-1/2 teaspoons salt
½ teaspoon each: ground red pepper, garam masala
Preparation
Heat oil in a large skillet over medium-high heat; stir in cardamom pods, bay leaves, cinnamon stick, cumin seeds and peppercorns. Add onion, garlic and ginger root. Cook, stirring, until onions soften and just begin to brown, about 4 minutes. 2. Add the chicken, tomatoes, salt and ground red pepper, stirring to combine; heat to a boil. Cover tightly, lower heat to simmer. Cook, stirring occasionally, until chicken is tender, about 25 minutes. 3. Uncover, raise heat to medium. Sprinkle in the garam masala, add salt/pepper to taste; cook, stirring gently, until the flavors come together and some liquid evaporates, about 5 minutes. 4. Remove cardamom pods, bay leaf and cinnamon stick. Serve with rice and green lentils with onion.
