Thursday, August 30, 2007

Keema Masala

This recipe is delicious and and very easy to make. Serve with Basmati rice and some vegetables. If you don't like much spice, reduce amount suggested or eliminate chilies.

1 lb chicken thighs, grind in food processor
5-6 cloves garlic, chopped fine
Ginger, equal in amount to garlic, minced fine
1 Can coconut milk
Tamarind, 2 inch chunk. Boiled a cup of water, let sit, separate tamarind, squeeze and discard—use water. Found in Asian or Indian markets
2 hot chilies, chopped and seeds discarded or 1T hot chili powder
Salt
1-2 T coriander
1-2 T cumin
1 T tumeric
Handful cilantro, stems discarded and chopped
1 can chick peas
1 cup frozen peas
2 T olive oil

Cook chicken and set aside. Heat oil in a saute pan and add spices, garlic and ginger and sauté on medium until spices are fragrant, 1-2 minutes. Add milk and tamarind, return chicken. Add chick peas and simmer 10 minutes. Toss in frozen peas and cilantro at end.

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1 comment:

OLIVE said...

This recipe looks amazing, can't wait to try it.

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