Murgh Masala (Chicken Curry)
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.
Pairs Well With
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.