Chickenlips Knitting

I love surfing blogs, and when someone posts a yummy recipe on their blog, it's even better! So I'd like to share one of my favorite recipes. My neighbor Zainab is from Pakistan, and she gave me an informal cooking lesson. This, and a vegetable recipe which I'll share when I get back, is what she showed me how to make.

Kadhai Chicken

(In India, a kadhai is a pan similar to a wok. A 6-qt. Dutch oven with a tight-fitting lid will work just fine.)

3 chicken breast halves, with rib bones attached, skin removed
1 or 2 cloves garlic, minced
About 1 or 2 teaspoons minced or grated fresh ginger root
1 jalapeno pepper, seeded and chopped
2 large or 3 medium tomatoes, seeded and coarsely chopped
Chopped fresh cilantro leaves (at least several tablespoons)
1 tablespoon vegetable oil

Spices:
1 teaspoon garam masala powder
1 teaspoon salt
Pinch of ground cumin (if desired)
Pinch of turmeric (if desired)
Paprika to taste (if desired)

The spices and amounts listed are only a guide; adjust to your taste. The dish will get heat from the jalapeno, so you may want to be conservative with the spices at first.

Cut each chicken piece in half so you have 6 pieces. In Dutch oven, heat the oil over medium-high heat. Add the chicken pieces and brown quickly on all sides. Turn the heat down to medium and add the garlic, ginger and jalapeno. Saute briefly. Stir in tomatoes and spices. If the dish looks dry, a small amount of water may be added if you wish. Adjust heat so mixture simmers gently, then cover and cook on medium-low for 15-20 minutes or until chicken is done. The pan juices should be a rich, fragrant gravy—if the dish has excess moisture, raise heat and simmer uncovered a few minutes to boil off moisture. Remove from heat, add cilantro, and cover pan to steam and blend flavors for a few minutes. Serve chicken and sauce with hot, steamed basmati rice.