52 weeks project: 34/52 weeks
One of the most vivid memories from Goa is the spice market. The tanginess in the air, the hubble-bubble of people chatting and shouting to gain the attention of the tourists, the bright colours... shades of orange, red, yellow, white, brown. If I close the eyes I can still smell the aromas. Those spices were heaped up so softly it was a struggle not to dig a hand in.
I took all the spices out of the cupboard and start mixing them to prepare something as colourful as India.
 |
| spices for garam masala chicken ©italiansuitcase |
Ingredients:
1tsp cumin powder
1tsp coriander powder
1tsp tumeric powder
1tsp garam masala
1/2tsp chilly powder (if you prefer milder add 1/3 tsp)
1 shallot
3 garlic gloves
1 thumb-sized fresh ginger
380g chopped tomatoes
400ml coconut milk
400g chopped chicken breast
3 tbsp vegetable oil
1 pinch of salt
Preparation:
Blend the shallot, garlic and ginger in a mixer; heat the vegetable oil in a large pan, add the mix and stir all in with lid on for 1-2 minutes until the shallot turns almost translucent.
Stir in the tomatoes and salt and turn the heat up. When they start bubbling add the garam masala, cumin, coriander, turmeric and chilly powder.
Let it bubble for 4-5 minutes, stirring frequently and then add the coconut milk.
Chop the chicken breast and add it to the sauce. Turn the heat down, give it a good stir, cover with a lid and leave it to simmer for 40-45 minutes.
You can add some fresh chopped coriander at the end, I don't particularly like it.
I was supposed to prepare the naan too but I lost time talking to a friend... so I cheated and went to the lovely indian place down the street to buy some!
 |
| chicken garam masala ©italiansuitcase |
Paneer can replace chicken for a veggie alternative.