Chicken Marinade:
4 T plain yogurt or white sauce
1 T ginger
2 cloves garlic minced
1 t kosher salt
1/2 t ground pepper
2-3 lb boneless, skinless chicken (thighs or breasts) - cubed
In a large bowl, mix the marinade ingredients. Add the chicken and coat. Marinate for at least 30 minutes or over night.
Sauce:
3 T olive oil
1 T cumin seed
1 bay leaf
1/4 inch cinnamon stick
2 cloves
Heat pan over medium high head. Add oil and heat. Add the rest then stir. Then add:
1 large diced onion
1 clove garlic minced
Cook onions and garlic for several minutes stirring, until it's a medium-brown color. Reduce the head to medium once the onions start to brown. Then add:
1 T ground ginger
1 t ground green chili (2t for medium heat)
Cook for about 3 minutes then add:
1 T coriander
1 T cumin powder
1/2 T garam masala
Stirring and cook for 30 seconds then add the CHICKEN MIXTURE and cook for 3 minutes then add:
7 oz tomato paste
1.5 t salt (to your taste)
Turn to low head, gradually add:
1.5 can coconut milk
Serve over rice with naan chips.
Neeta Fraser