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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound, raw | boneless, skinless chicken breasts | 6 | tablespoons | vinegar | 2 | large | Onion, chopped | 6 | teaspoons | ground ginger, dry | 1 | cup | coriander, ground | 2 | tablespoons | cumin, ground | 1 | tablespoon | cinnamon, ground | 5 | tablespoons | olive oil, extra virgin | 2 | tablespoons | turmeric, ground | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | green pepper, chopped | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | red bell peppers | 1 | teaspoon | sugar | 1 | tablespoon | cloves, ground | 1 | tablespoon | cayenne pepper, more or less to taste | 2 | cups (8 fl oz) | water |
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Steps
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Sequence
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Step
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| | 1 | In a food processor, combine coriander, garlic, onions, cumin and cinnamon. | | 2 | Heat oil in large saucepan. | | 3 | Add the mix from the blender. | | 4 | Cook while stirring about 2-3 minutes. You may need to add water to get a thick pasty consistency. | | 5 | Add chicken, which should be cut into cubes of about one inch, to the pan. Stir thoroughly, add turmeric and black pepper at this point. Cook till chicken turns white. | | 6 | Add all the rest of the ingredients, including 2 cups water, stir well, cover, and simmer on very low heat for two hours or longer.
Note: when I make this for myself, I add in a couple of hot peppers (long red, Habanero, whatever happens to be handy) either in place of or in conjunction with the cayenne. When I cook for others, I tend to cut the cayenne back to about a teaspoon. | | 7 | When ready, serve hot over rice. | | 8 | I apologize for leaving out the garlic and black pepper in the recipe! I use at least 6-8 cloves of garlic and a lot of ground black pepper. |
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