*NOT low fat or low calorie
Serves 4. Cut in half approximately to make for 2
8 boneless chicken thighs, cut up into bite size pieces.
(I use the frozen ones from Trader Joe's most of the time, although fresh is better. If using frozen, thaw them most of the way and drain them with a strainer to get the water out of them, pat them dry. I cut them when they're still a little bit frozen; it makes them easier to cut)
1 entire head of garlic, peeled and minced (Use a garlic press)
(I don't recommend jarred minced garlic, but the frozen kind from Trader Joe's is acceptable).
1 heaping tsp. ground cumin
1 heaping tsp. garam masala
1 heaping TBS mild curry powder… (don't stint; you can use a little more, but don't go overboard)
(I use Sharwood's mild curry powder from World Maket, but any mild curry powder will work)
½ tsp. nutmeg
½ tsp. cloves
½ tsp. cardamom (may omit)
1 tsp. ginger, ground
sambal oelek (Indonesian pepper sauce), harissa, or red pepper flakes, to taste, as little as none as much as you care for
1½ tsp. sea salt or other salt
1 bell pepper, cut up into smallish pieces
1 regular size can diced tomatoes, partly drained, but retain some of the juicy water
1 small stalk of celery, cut into small pieces (optional)
coconut or avocado oil
1/3 stick of butter, or ghee (I just use butter)
1/3 cup heavy whipping cream
In a large anodized aluminum pan or other suitable large flat pan with tight fitting lid, put a tbs or so of oil in the pan and heat to nearly smoking point.
Add in the cumin first, then the garlic. (Cumin must be cooked in fat to yield its unique flavor). Turn the heat down and cook this mixture in the oil, stirring all the while, until the garlic just starts to change color. Add the other dry spices except red pepper, and mix into a sort of paste. Add a little more oil if necessary so it doesn't stick to the pan. Once heated through plus a minute or so more, scrape with silicone spatula into a small bowl.
Add another tbs or so of oil to the pan and cook the chicken until just turning beige (from pink), turning to cook all sides. Add salt and whatever red pepper you are using. Add back in the spicy garlic paste. Stir in the bell pepper and celery and cook for a bit. Add the butter, and incorporate. Add the tomatoes.
Cover and simmer for at least an hour, preferably an hour and a half, stirring occasionally. Add liquid if necessary, but it shouldn't be. I sometimes even boil off excess liquid before adding cream.
Incorporate cream, heat through, and serve.
Serve with rice. I use a brown rice/quinoa/oat groats mixture. (see separate instruct. if you want to use that).
Complexer Carb Rice substitute
Mix in equal or not so equal parts (to taste) to make a quart or so:
Large red quinoa
Black or brown whole grain rice
To make this "rice," it's necessary to thoroughly rinse in a fine strainer, then soak for a minimum of one hour before cooking.
I just soak in the same water it will cook in, in the same cooker or pan.
Then cook just like rice, except the water:grain ratio needs to be about 2½:1 rather than 2:1. Add about a tsp. of oil and a tsp. of salt for each cup of grain. 1½ cups of grain is enough for 3-4 people.
Cook 1 full hour in a rice cooker
or pan with tight lid; bring just to boil then simmer on very low heat, so it doesn't boil