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Categories:
sesame oil white onions carrots gingerroot garlic salt black pepper chicken thighs Garam Masala cayenne tomatoes garbanzo beans cauliflower coconut milk
Viewed: 5 - Published at: 10 years agoIngredients
- 2 tablespoons sesame oil
- 3 medium white onions, frenched
- 8 ounces dried apricots, finely chopped
- 3 large carrots, cut on the bias into 1-inch - 2-inch pieces
- 3 tablespoons gingerroot, peeled and minced
- 3 tablespoons garlic, minced
- 1/3 teaspoon salt
- 1/4 teaspoon black pepper
- 2 lbs chicken thighs, cut into 1-inch pieces
- 2 tablespoons garam masala
- 3 teaspoons cayenne
- 8 medium tomatoes, diced
- 15 ounces garbanzo beans (drained)
- 1 head cauliflower, chopped into bite-size florettes
- 15 ounces coconut milk, canned
Method
- In a large pot, heat the sesame oil over a medium flame until hot. Add the onion, dried apricots, carrot, ginger root, and garlic; stir occasionally and cook until the onion turns translucent. Add salt and pepper to taste (about a pinch) but be careful not to brown the onions.
- Mix the chicken thigh meat with the cayenne pepper and half of the Masala; stir the seasoned meat into the vegetables. Cook until the chicken is opaque.
- Add the tomatoes and garbonzo beans; stir into the meat and vegetables. Cook until the liquid of the tomatoes comes to a simmer.
- Add the cauliflower, coconut milk, and remaining Masala. Bring to a simmer and reduce the heat to "low". Cover with a tight-fitting lid and cook for 20 - 30 minutes.
- Remove the cover, increase the heat to "medium" and reduce the thickness of the broth to a desired consistency.
- Ladle equal portions into bowls with either Basmati rice or potatoes.
