Ingredients
1T olive oil
½ med onion, diced
2 cloves garlic, finely diced
1 t grated ginger root
1 small red pepper, sliced thin
1 cup sliced grape or roma tomatoes
1 t garam masala powder
1 t fenugreek seeds
1 t red curry powder
1 t ground cardamom seed
1 t tandoori masala seasoning
1+ t cayenne pepper (adjust dep on spicy pref)
4 boneless chicken breasts
½-¾ can (8-10 oz coconut cream or milk - more if using milk than cream)
2 T fish sauce (more if not salty enough)
cilantro
Preparation
Put oil in large skillet, add onion and sauté until transparent. Add garlic and peppers, followed by spices and tomatoes and cook 4-5 more mins. Add chicken and cook until pink is nearly gone. Then add coconut cream and fish sauce. Simmer for at least 5-10 more minutes to combine flavors. Garnish with cilantro and serve with brown rice.
