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Garam Masala Tomato Chicken Curry

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Ingredients

Adjust Servings:
2 tablespoons sesame oil
3 medium white onions frenched
8 ounces dried apricots finely chopped
3 large carrots cut on the bias into 1-inch - 2-inch pieces
3 tablespoons gingerroot peeled and minced
3 tablespoons garlic minced
1/3 teaspoon salt
1/4 teaspoon black pepper
2 lbs chicken thighs cut into 1-inch pieces
2 tablespoons garam masala

Nutritional information

680.3
Calories
281 g
Calories From Fat
31.3 g
Total Fat
14.1 g
Saturated Fat
95.5 mg
Cholesterol
414.7 mg
Sodium
77 g
Carbs
9.3 g
Dietary Fiber
52.4 g
Sugars
27.5 g
Protein
536g
Serving Size

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Garam Masala Tomato Chicken Curry

Features:
    Cuisine:

    This recipe would be perfect for a cozy night in.

    • 100 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Garam Masala Tomato Chicken Curry


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    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.

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    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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