source: Mothering Magazine Jan/Feb 2009
2 tbsp light cooking oil
3-4 cardamom pods, bruised
4-5 whole black peppercorns
1-2 dried bay leaves
1 cinnamon stick
3-4 whole cloves
1 large onion, finely chopped
2-3 medium green chillis, finely chopped (i wasn't sure what to get so i skipped this!)
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped (I used like 6 cloves - way more than 1 tsp...)
1/2 tsp red chilli powder (another thing I couldn't find)
1/4 tsp cumin powder
1/4 tsp tumeric powder
1 tsp ground coriander
1/4 tsp garam masala powder
2 medium tomatoes, chopped
a few cups baby spinach (my addition)
salt to taste
1/2 cup plain yogurt, beaten
2 large boneless skinless chicken breasts, diced to 1 inch cubes
1 handful fresh coriader (cilantro) chopped for garnish
Heat oil in thick-bottomed pan and saute cardamom, peppercorns, bay leaves, cinnamon, and cloves until they begin to sizzle.
Add onions, green chillis, and fry 3-5 minutes on medium high heat, until onions turn pink(??? I never saw pink, but was missing a few ingredients...) and tender. Add ginger and garlic and saute 1-2 minutes until mixture begins to express oil.
Add red chilli powder, cumin, tumeric, coriander and garam masala, and fry 1 minute. Mix in tomatoes and salt, and cook a few minutes until tomatoes pulp and release oil around sides of pan. Slowly stir in yogurt to form a smooth gravy base.
Add chicken pieces and cook covered 10-15 minutes on medium low heat until done. If using spinach - toss in spinach at the end - last few minutes so it has time to wilt.
Garnish with coriander leaves (cilantro) and serve hot with a side of rotis bread or rice and a salad.
Rotis - is a traditional Indian flatbread. I used whole wheat flour and added enough water to make a dough and rolled out small circles and cooked it in a cast iron skillet.
Prep - 15 minutes (i think this is a bit short - took me a little longer while juggling the antics of a toddler and preschooler)
Cooking - 30 minutes
Serves 2 (main dish) or 4 (side dish) - this served 2 easily with enough to give Maddie and have a whole serving left over.
2 comments:
Hi Anne,
I'm sorry to hijack your recipe post, but I don't see a way to email you.
I have a BF question that I can't find an answer to, and thought I'd run it by you:
You know how cabbage leaves are good for engorgement and reducing milk supply? Well, what about eating cabbage (cooked)?? I don't want or need to reduce my supply at all...I have some cabbage that I was going to boil for dinner tonight, and it occurred to me: will eating cabbage actually cause a problem with my supply?
Please disregard this if you don't have time to answer, but I would so appreciate it if you know anything that would help me. :) Thanks. Cam
Cam - cabbage is not a concern as far as eating - there are some anecdotal reports of it causing gas, but "research" seems to disagree with this. It's actually an incredibly healthy food choice and one we should all consume more frequently!
You can find my contact info on my business website:
www.wombtobreast.com
Thanks for asking :)
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