Ingredients
-
2
-
3
-
8
-
3
-
3
-
3
-
1/3
-
1/4
-
2
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Large Pot, Heat the Sesame Oil Over a Medium Flame Until Hot. Add the Onion, Dried Apricots, Carrot, Ginger Root, and Garlic; Stir Occasionally and Cook Until the Onion Turns Translucent. Add Salt and Pepper to Taste (about a Pinch) but Be Careful not to Brown the Onions. |
|
2
Done
|
Mix the Chicken Thigh Meat With the Cayenne Pepper and Half of the Masala; Stir the Seasoned Meat Into the Vegetables. Cook Until the Chicken Is Opaque. |
|
3
Done
|
Add the Tomatoes and Garbonzo Beans; Stir Into the Meat and Vegetables. Cook Until the Liquid of the Tomatoes Comes to a Simmer. |
|
4
Done
|
Add the Cauliflower, Coconut Milk, and Remaining Masala. Bring to a Simmer and Reduce the Heat to "low". Cover With a Tight-Fitting Lid and Cook For 20 - 30 Minutes. |
|
5
Done
|
Remove the Cover, Increase the Heat to "medium" and Reduce the Thickness of the Broth to a Desired Consistency. |
|
6
Done
|
Ladle Equal Portions Into Bowls With Either Basmati Rice or Potatoes. |
