Garam masala is a spice mixture used in south Asian cuisine. It will keep for six months in an airtight container in a dark cupboard.
¼ cup (60 mL) cinnamon
¼ cup (60 mL) ground cardamom
¼ cup (60 mL) ground fennel seeds
2 tbsp (30 mL) ground cloves
2 tsp (10 mL) freshly ground black pepper
2 lb (1 kg) boneless, skinless chicken breasts, cubed
½ cup (125 mL) plain yogurt
Salt to taste
½ cup (125 mL) chopped fresh coconut
½ cup (125 mL) finely chopped cilantro
½ cup (125 mL) finely chopped fresh mint
6 green chiles, halved lengthwise and stems removed
2 tbsp (30 mL) vegetable oil
2 cups (500 mL) thinly sliced onions
2 tbsp (30 mL) slivered garlic cloves
2 tbsp (30 mL) slivered fresh ginger
Pinch of Garam Masala (see above)
- For garam masala, stir together all ingredients in a small bowl. Spoon into an airtight container.
- For chicken, combine chicken, yogurt and salt to taste in a large bowl. Let stand at room temperature for 1 hour.
- In a mini chopper, combine coconut, cilantro, mint and chiles. Process until finely minced. Set aside.
- In a large skillet, heat oil over medium heat. Add onions, garlic and ginger. Cook, stirring often, until onions are browned, about 10 minutes.
- Add chicken and stir well to coat with onion mixture. Add enough water to just cover chicken and bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until chicken is almost cooked, about 8 minutes.
- Add coconut mixture and simmer, stirring occasionally, until chicken is no longer pink inside, about 6 minutes.
- Taste and add more salt if necessary. Sprinkle with garam masala and serve over basmati rice.
Serves 4 to 6