
Ingredients :
- 1 T safflower oil
- 1 red onion, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1/2 tsp ground turmeric
- 1/2 tsp red pepper flakes
- 3 cloves garlic, minced
- 2 c diced tomatoes, with juices
- 1 T ginger, peeled and grated
- 1 c whole milk yogurt
- 1 lb chicken, cut in 1" cubes
- 2 c cauliflower florets
- 1 T fresh mint leaves, chopped for garnish
Method :
- In large skillet, heat oil. Add onion and cook until softened.
- Add cumin, coriander, cardamom, turmeric and pepper flakes and stir for 30 seconds.
- Increase heat and add garlic, tomatoes and ginger. Cook, stirring frequently, until tomatoes are slightly broken down.
- Add yogurt and stir until thickened.
- Add chicken and bring to simmer. Reduce heat, cover and simmer 10 min. until sauce is slightly reduced.
- Add cauliflower, cover and cook until tender and chicken no longer pink.
- Garnish with mint.
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