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Get Started - 100% free to try - join in 30 secondsAbout 3 to 4 (3/4-cup) servings
Prep: 20 minutes | Cook: 25 minutes | Average | Gluten-free
Serve hot (typically over white or brown rice, but can be spooned into a bowl on its own) and garnish with the cilantro or fenugreek. Naan on the side is optional. Suggested beverages: Hefeweizen, pinot noir, riesling or plenty of water.
Refrigerate any leftovers in a tightly sealed container for up to 2 days.
1 teaspoon cumin seeds
1/4 cup vegetable oil
2 medium yellow onions, chopped
1-1/2 teaspoons salt
8 to 10 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced or grated
1 teaspoon jalapeño pepper, seeds removed, finely chopped (optional)
1 tablespoon ground turmeric
1/8 teaspoon ground chili pepper, such as cayenne, or chili powder (increase to 1/4 teaspoon if you want it spicier)
2 tablespoons garam masala blend for chicken curry
1-1/2 cups water
1 pound chicken breasts or thighs, cut into 1/2-inch pieces
1 tablespoon fresh cilantro, chopped, or kasoori methi (dried fenugreek leaves, not seeds), crumbled
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1st Keep
 hoogie69
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