Garam Masala Tomato Chicken Curry

Name: Garam Masala Tomato Chicken Curry
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons sesame oil; 3 medium white onions, frenched; 8 ounces dried apricots, finely chopped; 3 large carrots, cut on the bias into 1-inch - 2-inch pieces; 3 tablespoons gingerroot, peeled and minced; 3 tablespoons garlic, minced; 1/3 teaspoon salt; 1/4 teaspoon black pepper; 2 lbs chicken thighs, cut into 1-inch pieces; 2 tablespoons garam masala; 3 teaspoons cayenne; 8 medium tomatoes, diced; 15 ounces garbanzo beans (drained); 1 head cauliflower, chopped into bite-size florettes; 15 ounces coconut milk, canned

Submitted by David J Rust

"I'm very fond of curries; I've made many. The first time I tried this, it was a bit on the spicy side but -more than that- suffering from too much liquid. The Garam Masala didn't really work with that amount of fluidity ... even when thickened. I realized the the spice blend needed to be hot, yes, but it also needed more natural sweetness and less liquid. This version achieved that, muchly."

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Ready In:: 1hr 20mins
Ingredients:: 15
Serves:: 8

ingredients

2 tablespoons sesame oil
3 medium white onions, frenched
8 ounces dried apricots, finely chopped
3 large carrots, cut on the bias into 1-inch - 2-inch pieces
3 tablespoons gingerroot, peeled and minced
3 tablespoons garlic, minced
¹⁄₃ teaspoon salt
¹⁄₄ teaspoon black pepper
2 lbs chicken thighs, cut into 1-inch pieces
2 tablespoons garam masala
3 teaspoons cayenne
8 medium tomatoes, diced
15 ounces garbanzo beans (drained)
1 head cauliflower, chopped into bite-size florettes
15 ounces coconut milk, canned

directions

In a large pot, heat the sesame oil over a medium flame until hot. Add the onion, dried apricots, carrot, ginger root, and garlic; stir occasionally and cook until the onion turns translucent. Add salt and pepper to taste (about a pinch) but be careful not to brown the onions.
Mix the chicken thigh meat with the cayenne pepper and half of the Masala; stir the seasoned meat into the vegetables. Cook until the chicken is opaque.
Add the tomatoes and garbonzo beans; stir into the meat and vegetables. Cook until the liquid of the tomatoes comes to a simmer.
Add the cauliflower, coconut milk, and remaining Masala. Bring to a simmer and reduce the heat to "low". Cover with a tight-fitting lid and cook for 20 - 30 minutes.
Remove the cover, increase the heat to "medium" and reduce the thickness of the broth to a desired consistency.
Ladle equal portions into bowls with either Basmati rice or potatoes.

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Reviews

This was a very nice chicken curry! I followed the recipe to the letter, and the only thing I'd change next time is that I'd use some more mild garam masala. Maybe it was the mix I used, but the garam masala flavour got a bit lost. Thanks for posting this tasty recipe!<br/>Made for Bargain Basement.

Mia in Germany

RECIPE SUBMITTED BY

David J Rust

Minneapolis, 0

A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting. I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here. Thanks for following me and hanging in there during this relative slow period in my life.

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