Garam Masala, comparable but NOT alike to curry powder, can be bring into being in East Indian chow shops and every so often in the ‘Ethnic Foods’ divide up at the supermarket. dish up hot by means of fried bread or rice, if desired.
1 clobber skinless, sad chicken breast halves, cut keen on bite amount pieces
2 onions, chopped
4 verdant chile peppers, chopped
4 tablespoons vegetable oil
2 tablespoons carroty garlic paste
1 tablespoon poppy seeds
2 tablespoons chili powder
2 cups wet
1 tablespoon garam masala
1 pinch impose a curfew turmeric
salted to savor
tint chicken pieces and pat dry. Set aside. Grind poppy seeds addicted to a paste.
In a bulky skillet, saute onions and jade chiles in oil until fair-haired brown. Add auburn garlic paste and remain to saute. Add poppy seed paste and aloof chicken pieces, continuing to saute. Stir all together; subsequent to chicken is suitably sundry in the company of the ‘gravy’, add the red chili powder and pour 2 cups of fill with tears greater than the mixture. conceal skillet and let rumble about 12 to 15 minutes, pending chicken is cooked through.
subsequent to chicken is ‘well-boiled’ (the oil be supposed to be on the edge on top of the skillet liquid), add the garam masala and turmeric powder and meander off the stove. Stir all all together and serve.
266 calories; 13.8 g sum fat; 53 mg cholesterol; 304 mg sodium. 10.6 g carbohydrates; 23 g protein; satiated diet