Entering this recipe to comply with the guidelines for the Test Kitchen thread.
Recipe is from Indian Cooking edited by Veronica Sperling and Christine McFadden.
4 chicken breasts
6 Tbsp vegetable oil
2 onions, quartered and sliced
1 garlic clove, crushed
1" root ginger, finely chopped
1-2 fresh green chilies seeded and chopped
175g mushrooms, sliced
2 tsp medium curry powder
2 tsp ground coriander
1/2 tsp ground cinnamon
1 tbsp sesame seeds
150ml chicken stock
small tin chopped tomatoes
300ml coconut milk
salt
sprigs of coriander.
Cut breasts into 3 and lightly fry in 4 tbsp oil. Remove and reserve.
Add remaining oil and lghtly fry the onion, garlic, ginger, chillies, mushroom, curry powder, spices and sesame seeds for 3-4 minutes, stirring.
Stir in the stock, tomatoes and coconut milk, add salt and bring to boil.
Reduce heat, add reserved chicken, and simmer uncovered for about 12 mins until chicken is cooked and sauce has thickened, stir occasionally.
Garnish with coriander sprigs.
Recipe is from Indian Cooking edited by Veronica Sperling and Christine McFadden.
4 chicken breasts
6 Tbsp vegetable oil
2 onions, quartered and sliced
1 garlic clove, crushed
1" root ginger, finely chopped
1-2 fresh green chilies seeded and chopped
175g mushrooms, sliced
2 tsp medium curry powder
2 tsp ground coriander
1/2 tsp ground cinnamon
1 tbsp sesame seeds
150ml chicken stock
small tin chopped tomatoes
300ml coconut milk
salt
sprigs of coriander.
Cut breasts into 3 and lightly fry in 4 tbsp oil. Remove and reserve.
Add remaining oil and lghtly fry the onion, garlic, ginger, chillies, mushroom, curry powder, spices and sesame seeds for 3-4 minutes, stirring.
Stir in the stock, tomatoes and coconut milk, add salt and bring to boil.
Reduce heat, add reserved chicken, and simmer uncovered for about 12 mins until chicken is cooked and sauce has thickened, stir occasionally.
Garnish with coriander sprigs.