Recipes

Murgh Masala (Chicken Curry)

Asian  Poultry  Stove 

• 4 chicken breasts, cut into bite size pieces
• 2 medium onions, chopped
• 2 tablespoons grated fresh ginger
• 1 tablespoon minced garlic
• 1 tablespon paprika
• 1 can of diced tomatoes
• 1 can of tomato sauce
• 1 cup water
• 2 teaspoons ground cumin or Garam Masala
• 1/2 cup chopped cilantro
• Salt to taste
• 1 can of sweet peas
• 1 can of garbanzo beans

Heat a large pan over medium high heat.

Add a little cooking oil and saute garlic, ginger and onions.

Add chicken and saute.

Add paprika, tomatoes, tomato sauce and salt to taste.

Add water and bring to a boil.

Decrease heat and simmer, covered until chicken is cooked - about 30 mins.

Add peas and garbanzo beans.

Increase the heat and cook uncovered for 5-10 minutes.

Stir in cumin and chopped cilantro.

I love ethnic food because its my little way of traveling the globe. So tonight I was craving some Indian flavors and decided to make Chicken Curry (also known as Murgh Masala). A Pubjabi speciality from North India, this chicken curry is fragrant with cumin and cilantro.

Here is my recipe for Murgh Masala.

* I served this over couscous cooked in chicken broth with chopped cilantro.

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