Ray's recipe calls for 2 pounds of chicken, I only used one. I cut the amount of spices in half.
I am posting the original recipe, with a few subsitutions/deletions.
- 1 T turmeric
- 2 t ground cumin
- 2 t ground coriander
- 2 t hot paprika
- 1 t dry mustard
- 1/4 t ground cardamom
- 1/4 t cinnamon
- 1/4 t ground ginger
- (Or, instead of mixing your own spice blend above, substitute 2 T curry powder combined with 1 T smoked or hot paprika)
- 2 lbs boneless, skinless chicken thighs
- 2 cloves garlic, minced
- salt and pepper to taste
- juice of 1 lime
- vegetable oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1/4 t ground cardamom
- 1/4 t hot pepper flakes
- 1 15 ounce can petite diced tomatoes
- 1 cup chicken broth or stock
- Garnishes:
- chopped toasted peanuts and almond pieces
- cilantro leaves
- lime wedges
- hot white rice or Basmati
Combine spices in a small bowl.
Place chicken in a large covered container and mix with half of the spice blend, garlic, salt and pepper and lime juice. Cover and let stand 1 hour.
Meanwhile, heat a little oil in a large frying pan or Dutch oven over medium-high heat. Brown chicken on both sides. Remove from pan and set aside to keep warm.
Stir in onions, garlic, bay, hot pepper flakes and season with salt and remaining half of spice blend. Cook, stirring frequently, about 5 minutes or til the onions soften.
Add in tomatoes and stock, and bring to boil. Add chicken back to the pan. Reduce heat to medium low and simmer chicken til cooked through, about 20 minutes. Remove bay leaves.
Serve chicken and sauce garnished and over the rice.
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Comments: 33
I have hot dogs and beans on my menu.
I LOVE spinach dip! Got a good recipe to share?
Just off the the Knorr Vegetable Soup package. Nuttin fancy smancy but sure is good. :) Wish you were here you could help me eat it. I made this HUGE bowl of it....and NO ONE touched it! Bill hates it (hates mayo and sour cream...and well all the spices..haha) so it's just me 3 loaves of bread (Hawaiian, Sour Dough and Seeded Rye) and a huge bowl of dip. ;)
And I am going to get the stuff to make that dip.
For dinner tonight we're having fresh poached salmon, with a watercress sauce, Jersey Royal new potatoes (just available here), and local fresh asparagus.
1 oz butter, 0.5 pt (Imperial, not American). couple of shallots (NOT spring onions) double cream, lemon juice, large bunch of watercress (and alittle milk if the sauce is too thick).
Bring cream and chopped shallots to the boil and allow to reduce to about half/one third. Sautee watercress in the butter for 3-4 minute and then add cream/shallots to the watercress. If the the mixture is too thick, add a little milk. Salt and pepper to taste. I the whizz it in a blender.
It's really nice and peppery and wonderful with the fish and new-season's potatoes!
Boil cream with
I can get all those ingredients here, surprisingly.
Excuse typos and that line at the bottom. I just think Gather is getting slower and slower and if you add in the lack of editing facility, too.... well, it's beyond a joke!