Serve over basmati rice and garnish with tomato-cucumber salad and cilantro. Stir and simmer 20 min on medium-low heat.Īdd butter and coconut milk. Add in a bit of water to deglaze the pan.Īdd crushed tomatoes and let it continue to cook, letting it get concentrated and caramelized. Add the marinated chicken, cook for about 5 min on med-high heat. Cooked until translucent, then add garlic and ginger. Cut the chicken into large chunks and add it to the spices. In a large bowl, mix together all the spices. This saucy dish is great over a bed of basmati rice, and with the leftover sauce, I love dipping it with naan!
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