Ingredients
6
6 servings
- •1 large onion, chopped
- •4 cloves garlic, chopped
- •1 slice fresh ginger root
- •1 tablespoon olive oil
- •2 teaspoons ground cumin
- •1 teaspoon ground turmeric
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •0.5 teaspoon ground cardamom
- •1 (1 inch) piece cinnamon stick
- •0.25 teaspoon ground cloves
- •2 bay leaves
- •0.25 teaspoon ground nutmeg
- •6 skinless chicken thighs
- •1 (14.5 ounce) can whole peeled tomatoes, crushed
Instructions
- Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
- Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
- Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)
Nutritional Facts
Per 6 servings
- Calories: 134
- Carbohydrate: 7g
- Fat: 5g
- Fiber: 2g
- Protein: 15g
- Sugar: 3g
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