GARAM MASALA TOMATO CHICKEN CURRY

Garam Masala Tomato Chicken Curry image

Provided by David J Rust

Categories Curries

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

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

Steps:

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.