In a heavy skillet, fry for 7 to 8 minutes:
1.5 cups Slivered Onions
1T ground Garlic
2.5t grated fresh ginger
Add the following masalas (spices), stir well and fry for another minute. Watch carefully as spices can burn easily.
1 T Salt
1 t Cumin
1 t Turmeric
1 t Ground Coriander
1 t Cayenne Pepper
1/4 t. ground fennel
Add and simmer 1/2 hour to blend the flavors. Longer is better.
1/4 cup Water
1 cup Chopped tomatoes (1 can of diced tomatoes)
1/2 cup Plain yogurt (add it slow to hot mixture or it will hurdle)
1 T Lemon Juice
2 T Finely chopped fresh Cilantro
1 t garam masala (Indian Curry Powder)
I feel that the most tasty is to use the frozen Worthington Chicken Roll slice in 1" slices and then cut each slice into 'bite-size' pieces. When this is not available, the canned Fri-Chik makes a good alternative. Sandi Hann makes 'chicken-like' tofu cubes that may work very well.
This is primarily a 'family' size recipe-- I usually double or triple it as it is a favorite for our family.
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