Because I’m a bachelor and I’m feeding only myself (and the pups and the damn cat!) I’ve designed this so that you can create a small dish (and eat a few meals over time) or serve six or more people. Additionally, some things are optional because they are just hard to find (unless you order them online).
Ingredients
- 4 tbsp coconut oil
- 1 medium onion, quartered and broken up into individual petals
- 2 onions, finely chopped
- 3 tbsp garlic and ginger paste
- 1 tbsp turmeric powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cayenne (or your favorite hot spice . . . to taste, of course)
- 1 tsp garam masala
- 1 tsp fenugreek
- 1 – 2 tsp hot chilli powder (to taste)
- 7 oz chopped tinned (canned) tomatoes
- Unsalted chicken stock
Three Optional Ingredients
- 1 tsp cumin seeds
- 1 tsp coriander seeds, roughly chopped
- 4 cardamom pods, bruised
The amount of chicken is determined by how many you’re feeding.
- 1lb 5oz chicken
- 2 tbsp plain natural yoghurt
- Cilantro finely chopped
- Crispy fried onions to garnish
Directions
Heat one tablespoon of the oil in a large frying pan over medium high heat. Place the onion petals in the pan and fry, turning regularly.
Place all that in a bowl and set aside.
Add two tablespoons of the oil to the pan over medium high heat and add the chopped onions. Fry for about 10 minutes (till the liquid is gone), stirring often until soft.
Stir in the garlic and ginger paste and fry for another 30 seconds and then add the ground spices and stir well. Add the tomatoes, stir and then add 1/2 cup unsalted chicken stock or water and allow to cool some.
Pour this mixture to a blender and blend until smooth.
You’ll see that you’ve got a lot of this sauce, and later you can fry up your chicken (if it’s uncooked) using as much as you want and then add as much of this sauce. You can refrigerate the sauce and have this again tomorrow.
If you have found the optional spices, wipe your pan clean with a paper towel. Use 1 tbsp oil and stir in the cumin seeds, coriander seeds and cardamom pods to infuse for about 30 seconds.
Add the chicken and, if raw, fry it for a bit. Now pour in as much of the blended sauce to flavor the chicken. If the sauce is too thick, you can add a bit more of the chicken stock.
Bring this to a rolling simmer and stir to mix everything thoroughly
The recipe calls for just a little yoghurt, but I like mine creamy. So stir it in and add the fried onion petals.
Season with salt to taste. Serve garnished with the chopped cilantro and crispy fried onions.
Rice
This dish can be served over rice or noodles. If diabetes is a problem, there are some great substitutes.
First you have Natural Heaven Hearts of Palm Rice, White – Low-Carb and Low-Calorie White Rice, Keto, Paleo, Plant-Based Healthy Food, Ready to Eat. Way too many products made from Palm are destroying the palm trees and eco niches of many, many animals. This product is sustainably harvested. It works perfectly as a rice substitute.
Another substitute, though you have to cook and drain this, is Aviate Keto Rice Orzo – Low Carb (3g Net) Lupini Rice/Pasta, High Protein (18g), Gluten-Free, Made with Lupin Flour, Plant Based Vegan, Keto-friendly – Slim Orzo Pasta Rice, which has 3g net carbs.
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