Recipe modified from allrecpies.com as it is Chef John's recipe. Took some suggestions from the comment section
I've made multiple times since the first, and Eric always loves it.
Added a small can of Adobo chilis for some added smoky flavor - small can didn't stand out too much
Ingredients:
-1.5 lbs of chicken, cubed
-avocado oil (for marinating chicken)
-ghee (for cooking chicken)
-1 yellow onion (SEPARATE FROM OTHER VEGGIES SINCE COOKING LONGER W/ GARLIC)
-Veggies: bell peppers, cauliflower, zucchini, garbanzo beans
-1/4 cup tomato paste (HALF OF THE TUBE)
-4 cloves of garlic (THE WHOLE GARLIC)
-1 Tbsp grated ginger (1.5 INCH CUBE CUISINARTED)
-1 cup crushed tomatoes (just used whole can) - 2 LARGE ROMA TOMATOES
-1 can of coconut milk (used the low fat one) - 1/2 CAN OF FULL FAT ONE
-1/2 cup chicken broth - 1 BOTTLE OF BONE BROTH
-chopped cilantro
-red pepper flakes (HAVEN'T USED SINCE I USE SERRANOS)
SPICES (if you have garam masala):
-1 tsp kosher salt
-2 tsp garam masala
-2 tsp ground cumin
-1 tsp ground coriander
-1 tsp smoked paprika
-1 tsp turmeric
-1/2 tsp black pepper
-1/4 tsp cayenne pepper
-1/8 tsp ground cardamom
-extra dash of cinnamon
-extra dash of ground cloves
SPICES (if you do NOT have garam masala)
-1 tsp kosher salt
-2.5 tsp ground cumin
-1 1/3 tsp ground coriander
-1/2 tsp ground cardamom
-1 tsp ground black pepper
-1/4 tsp + dash more of cinnamon
-1/4 tsp cloves
-1/8 tsp nutmeg
-1 tsp smoked paprika
-1 tsp turmeric
-1/4 tsp cayenne pepper
Directions:
1. Marinate chicken with avocado oil and spices
2. Heat ghee in pan in med-high heat
3. Cook chicken in pan and then set aside
4. Sauté onion, garlic, serranos in pan (5 min)
5. Add tomato paste and ginger, and stir until caramelized (5 min)
6. Pour crushed tomatoes into pan and boil
7. Pour coconut milk + chicken broth + red pepper flakes in pan
8. Add veggies
9. Simmer for 15 min
10. Add in chicken plus chicken juices
11. Garnish with cilantro
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