3 pounds boneless chicken thighs, cut into 2" pieces
3 large onions, finely chopped
1 Tbs. finely-grated ginger
2 Tbs. sea salt
½ teaspoon whole mustard seed
½ teaspoon whole cumin seed
½ teaspoon ground cardamom
Add the ginger, garam masala, turmeric and Garlic Infused Olive Oil to the pot, stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and the balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit. Taste and adjust the seasoning. Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish. Serves 6.
3 large onions, finely chopped
1 Tbs. finely-grated ginger
2 Tbs. sea salt
½ teaspoon whole mustard seed
½ teaspoon whole cumin seed
½ teaspoon ground cardamom
5 curry leaves (optional)
2 Tbs. garam masala
1 Tbs. ground turmeric
2 Tbs. garam masala
1 Tbs. ground turmeric
freshly ground pepper to taste
1 Tbs. Garlic Infused Olive Oil
3 Tbs. Baklouti Green Chili Fused Olive Oil
1 Tbs. Honey Ginger White Balsamic
½ cup low sodium chicken stock
3 Tbs. Baklouti Green Chili Fused Olive Oil
1 Tbs. Honey Ginger White Balsamic
½ cup low sodium chicken stock
1 cup diced tomatoes
½ cup cilantro leaves
2 serrano chilies, thinly-sliced (optional)
DIRECTIONS.
DIRECTIONS.
Heat Green Chili Baklouti Infused Olive Oil in a large,-heavy bottom dutch oven over medium flame. Add mustard seed, cardamon, cumin seeds to the pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely-chopped onions and cook until well browned, about 7-10 minutes
Add the ginger, garam masala, turmeric and Garlic Infused Olive Oil to the pot, stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and the balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit. Taste and adjust the seasoning. Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish. Serves 6.
