Recipe By: Emeril Lagasse (Food TV) and Atul Sikand
TO PREPARE THE CHICKEN:
1 tablespoon Garam Masala
Hot cooked rice
In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika. Mix well and set aside.
Wash chicken thoroughly under cold running water; remove and discard excess fat and skin. With a small sharp knife, slash chicken pieces about 1/4" deep in several places to allow the flavor to cook into the meat. Season the chicken with salt and the above spice blend, and set aside.
In a large wok or saute pan over medium heat, add the oil; when the oil is hot, add the onions and cook, stirring occasionally until carmelized (a rich golden color). Add tomatoes, garlic and ginger; cover and cook over medium-low heat, stirring occasionally, until tomatoes are totally cooked and mixture is reduced by half. Add the chicken pieces to the pan and cook over medium heat until half-cooked. Add the chicken stock; cover and simmer for about 25 to 30 minutes or until the chicken is tender and the sauce is thickened. Taste and adjust seasoning with saslt and pepper to taste. Remove from the heat and serve with hot cooked rice and garnished with chopped fresh cilantro leaves.
Copyright © 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved