This is one of my family's absolute favorite Indian dishes. I got into Indian food when managing a travel agency for two East Indian brothers, in my late twenties. One of them also owned an Indian mercantile that I loved to explore. In this recipe the earthy, spicey tones of garam masala enhanced with the lighter flavors of mint and cilantro is amazing. Very easy preparation. Serve with Basmati rice steamed with 2-3 cardamom pods or 1/4 tsp cumin seed. Round the meal out with a side of wilted spinach. Find a local Indian market when shopping for spices, you will save a lot of money! ~ Teresa Dell
2 TBSP ghee (clarified butter, or use melted butter.)
3 garlic cloves crushed.
1 medium onion finely chopped.
1 tsp coriander seeds crushed.
2 Tbsp garam masala (Indian spice.)
1/2 tsp dried mint leaves.
1 bay leaf.
1/4 tsp red pepper flakes (optional.)
1 1/2 lbs boneless, skinless chicken meat diced into 2" pieces.
1/2 red bell pepper slivered into 1/2 inch pieces.
2 cups chicken stock.
sea salt to taste.
Heat the ghee in a large flat bottom skillet or wok over medium heat.
Add the garlic and onion, stirring occasionally for about 4-5 minutes until transparent and lightly colored.
Stir in the ground coriander seed, garam masala, mint, bay leaf and red pepper flakes. Cook for about 2-3 minutes to release the aromatics.
Add the diced chicken, stirring occasionally, cooking until lightly browned for about 5 minutes.
Add the slivered red bell pepper, saute for about two minutes.
Add the chicken stock, stir well, reduce heat to a low simmer and cook stirring occasionally for about 20 to 30 minutes, or until liquid is reduced out. The herbs and spices should be clinging to the chicken pieces at this point.
Salt to taste and toss with the fresh cilantro.
Serves 4-6.
2 TBSP ghee (clarified butter, or use melted butter.)
3 garlic cloves crushed.
1 medium onion finely chopped.
1 tsp coriander seeds crushed.
2 Tbsp garam masala (Indian spice.)
1/2 tsp dried mint leaves.
1 bay leaf.
1/4 tsp red pepper flakes (optional.)
1 1/2 lbs boneless, skinless chicken meat diced into 2" pieces.
1/2 red bell pepper slivered into 1/2 inch pieces.
2 cups chicken stock.
sea salt to taste.
Heat the ghee in a large flat bottom skillet or wok over medium heat.
Add the garlic and onion, stirring occasionally for about 4-5 minutes until transparent and lightly colored.
Stir in the ground coriander seed, garam masala, mint, bay leaf and red pepper flakes. Cook for about 2-3 minutes to release the aromatics.
Add the diced chicken, stirring occasionally, cooking until lightly browned for about 5 minutes.
Add the slivered red bell pepper, saute for about two minutes.
Add the chicken stock, stir well, reduce heat to a low simmer and cook stirring occasionally for about 20 to 30 minutes, or until liquid is reduced out. The herbs and spices should be clinging to the chicken pieces at this point.
Salt to taste and toss with the fresh cilantro.
Serves 4-6.
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