Chicken Masala

Chicken Masala


Ingredient:

2 Chicken Thighs, salted, then chopped.
3 Medium Onions, chopped
3 Garlic Cloves, finely chopped
1 Ginger Chunk, finely chopped



Cashew, proper amount
Sun Dried Tomato pesto, proper amount
Garam Masala powder, proper amount
Coriander powder, proper amount
Cumin powder, proper amount
Crushed Red Chili Pepper, proper amount
Whole Jamaica Allspice, 3 cloves
Sugar, proper amount
Curry powder, proper amount
Dried Parsley Leaves, proper amount
Bay Leaf, 1 leaflet
Kikkoman Soy Sauce, proper amount
Rice Cooking Wine, proper amount
Fennel, proper amount



Direction:

1. Brown the chopped onions.
2. Thrown ginger and garlic in with onions, until fragrant.
3. Add cumin and coriander in, until fragrant.
4. Set aside.

5. Heat whole Jamaica allspice, bay leaf, and cashew in oil, until fragrant.
6. Stir fried the chicken, until the meat turn white.
7. Add Rice Cooking Wine, Sun Dried Tomato pesto, Garam Masala powder, Crushed Red Chili Pepper, Curry powder, Kikkoman Soy Sauce, Sugar, fennel, Dried Parsley leaves, and Onion Mix.
8. Bring it to boil, then cover and simmer.
9 It should be done no more than 30 minutes afterwards.


Garam Masala powder and Curry powder have similar ingredients. Here are their Ingredients:

Garam Masala: Red Chili, Clove, Cinnamon, Cumin, Coriander, and Bay Leaf.
Curry Powder: Turmeric, Chili, Coriander, Cumin, Cinnamon, clove, Bay Leaf, Allspice, and Salt.

Garam Masala I used is red. Curry powder is yellow. Garam Masala and Curry powder should be used not more than one Table Spoon.

I salted the chick hind quarters a few days in the freezer before I used them. This is the reason I did not use salt during the cooking process.

I was going to use Creme Fraiche, but mine was spoiled. Maybe next time.