Autumn chicken
Ingredients:
| 3 tbsp | Oil |
| 3 | Onions, diced |
| 1 tsp | Grated fresh ginger (2 cm / 1 inch) |
| 2 | Garlic cloves, minced |
| ½ tsp each | Salt, cumin, coriander, ground curuma |
| 1 ¼ Lb (600 g) | Chicken pieces of your choice |
| ½ cup | Chicken broth |
| 3 | Finely chopped tomatoes |
| 3 | Bay leaves |
| 1 | Green pepper, diced |
| ¼ cup | Finely chopped fresh coriander |
| ½ cup | 35% cream or 15% of country style (optional) |
| To taste | Chili pepper, zucchini, carrots (optional) |
Instructions:
- In a large skillet, heat oil over medium high heat.
- Add the onion and ginger.
- Cook, stirring occasionally, about 2 minutes or until the onion is translucent.
- Add garlic, salt, and spices.
- Cook and stir over medium heat for one minute.
- Add the chicken pieces and cook until the liquids from meat become clear.
- Pour the broth and add the tomatoes and bay leaf.
- Cover and simmer over low heat for 5 minutes.
- Stir in pepper and ¾ of the coriander.
- Cover and simmer 5 minutes or until the chicken is cooked.
- Add cream if desired and stir until the sauce is smooth and creamy.
- Serve on bed of rice and sprinkle with cilantro.
Makes 4 servings.
