Ingredients
- Olive Oil, 2 tbsp (approximate)
Onions, raw, 1 medium
Garlic, 4 cloves
Ginger Root, 3 tsp (approximate)
Bell Pepper, Red
Place onions, garlic, ginger and bell pepper in blender or food processor and blend till paste consistency.
Saute paste in a skillet with some of the olive olive at low heat until browned. This will take awhile.
Whole Spice Blend:
Cinnamon Stick (3 inches)
Whole Cloves (to taste)
Green Cardamom Pods 3-4
Black Pepper Corns
Bay Leaf
Heat remaining olive oil in a large deep skillet or wok over medium-high heat until hot, but not smoking (since I have reduced the amount of oil from other recipes, best to use non-stick). Add while spice blend above to oil and cook, stirring with wooden spoon until cinnamon stick unfurls and cloves pop, about 5 seconds.
Chicken Breast, 2.5 lbs (40 oz) skinless cut up to taste
Ground Cumin, 1 tsp
Ground Coriander, 1 tsp
Ground Turmeric, 1 tsp
Salt, .5 tsp
Tomato Paste, 1 can (6 oz)
Greek Yogurt, Plain, 2 oz (1/4 cup)
Stir in ingredients above and the paste from step one, and cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry. Continue to cook, stirring constantly, until spices smell cooked, about 30 seconds longer after the oil turns orange.
Anaheim Pepper
Jalapeno Pepper ½ (cut pepper in half and remove seeds from the half in this step)
Cilantro, ½ cup (8 tbsp)
Mix peppers and cilantro in food processor or blender and add to pot.
Jalapeno Pepper ½ (stemmed and cut in half through the stem end, leave seeds in this half to taste for heat)
Water, 2 cups
Add the water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer until meat is tender, 20 to 30 minutes for chicken.
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