serves 4

Ingredients

• 2 tablespoons veggie oil
• 1 teaspoon ginger
• 1-1/2 medium onions, blended
• 1 teaspoon minced garlic
• 1 tablespoon tomato sauce
• 1/2 teaspoon salt, for taste
• 1 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 2-1/2 pounds boneless, skinless, chicken thigh
• 1 medium sized carrot
• 3 ounces cauliflower
• 1/2 green bell pepper
• 1/2 red bell pepper
• 4 cloves
• 2 bay leaves
• 1/2 cinnamon stick
• 1 cardamom, black
• 2 cups water

Preparation

1. Heat vegetable oil in saucepan

2. Add ginger and garlic, stir, when brown, add onion gravy and tomato sauce

3. Add salt, garam masala, coriander powder, cumin powder, and turmeric powder

4. Add chicken

5. Add 2 cups of water

6. When chicken is half cooked, then add cauliflower, carrots, bell peppers (green and red), bay leaves, cloves, cinnamon sticks, and black cardamom

7. Cook for 15-20 minutes

8. Cut a piece of chicken, if inside is red, then it’s still raw and needs to be cooked for a while longer, if white, then it’s ready. If ready, then put lid on saucepan and let it steam for a few minutes

9. Sprinkle on chopped cilantro before serving