Spice Blend: - 1 rounded tablespoon ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons hot paprika
- 1 teaspoon dry mustard
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
Chicken:
- 4 chicken chicken breasts
- 2 to 3 large cloves garlic, finely chopped
- Juice of 2 limes
- Salt and freshly ground pepper
Sauce:
- 2 tblp vegetable or peanut oil
- 4 lg cloves garlic, finely chopped
- 2 fresh bay leaves
- 1 Fresno chile pepper, seeded and finely chopped
- One 2-inch piece fresh ginger, peeled and grated or minced
- 1 onion, chopped
- Salt
- 1 can diced tomatoes
- 1 c chicken stock
For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
For the chicken: Place the chicken in a shallow dish and season with half of the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour.
For the sauce: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and chicken stock then bring to boil. Slide in the chicken and partially cover with the lid, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
Serve the with choice of garnishes over the rice, and naan on the side.
Variations for this recipe include substituting tofu, lamb or turkey for the chicken.
