This is one of my (Tony) favorite meals to cook this summer. I hope you enjoy it as much as Melissa and I have. The Chicken Thighs are what make this dish so delicious!
A delectable dish from northern India, which is cooked in the Indian-style wok (Kadhai) and is known as Kadhai Murgh in India. The tomato and onion based sauce has the predominant flavor of dried fenugreek leaves, the characteristic ingredient in the cuisine of this region. Chicken thighs have been used here as they have a more succulent taste, but breast portions may be used, if preferred.
1 lb 9 oz skinless, boneless chicken thighs, cut into 1″ cubes
juice of 1 lime
1 tsp salt
4 Tb sunflower oil or olive oil
1 large onion, finely chopped
2 tsp ginger paste
2 tsp garlic paste
1/2 ground turmeric
1/2- 1 tsp chili powder
1 Tb ground coriander
15 oz canned chopped tomatoes
1/2 cup warm water
1 Tb dried fenugreek leaves
1/2 tsp garam masala
2 Tb chopped fresh cilantro leaves
2-4 fresh green chiles
Indian bread to serve
Place the chicken in a non-metallic bowl and rub in the lime juice and salt. Cover and set aside for 30 minutes. Now’s a good time to start the rest of the prep!
Heat the oil in a wok or heavy skillet over medium high heat. Add the onion and stir-fry for 7-8 minutes until it begins to color.
Add the ginger and garlic pastes and continue to stir-fry for about a minute. Add the turmeric, chili powder and ground coriander, then reduce the heat slightly, and cook the spices for 25-30 seconds. Add half the tomatoes, stir-fry for 3-4 minutes, and add the remaining tomatoes. Continue to cook, stirring, until the tomato juice has evaporated and the oil separates from the spice paste and floats on the surface.
Add the chicken and increase the heat to high. Stir-fry for 4-5 minutes, then add the warm water; reduce the heat to medium low and cook for 8-10 minutes, or until the sauce has thickened and the chicken is tender.
Add the fenugreek leaves, garam masala, half the cilantro leaves and the chiles. Cook for 1-2 minutes, remove from the heat and transfer to a serving plate. Garnish with the remaining cilantro and serve with Indian bread/Naan.
Join Faraday’s on Saturday, July 14, 2012 at 1 pm when Chef Sara Moulton celebrates Bastille Day with a Cookbook Signing at Faraday’s Kitchen Store in Austin, Texas.
Purchase a cookbook in advance and reserve a space in line!
In her third cookbook, Sara Moulton’s Everyday Family Dinners, Sara presents 200 exciting new recipes for overscheduled home cooks who want to treat the family to something new without breaking the bank or spending hours in the kitchen. Chapters include such innovative entrée ideas as “Egg-stra Specials” (breakfast for dinner), “Soup Suppers,” “Appetizers for Dinner,” and “Two for One” (where the first recipe includes enough ingredients to recycle into a second entrée on the next night).
Our thanks to Chantal Cookware for sponsoring this event!
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Check out this Informative Video with Texas Chef, Tre Wilcox talking about the benefits of Copper Fusion Cookware:
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*Copper Fusion 10″ Fry Pan Onxy: Our Price: $119.99 (MSRP $170) SAVE 30%
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