Ingredients
Indian Style Chicken Curry
2 tsp. vegetable oil 1 onion, diced 4 garlic clove, crushed 1 Tbsp. ginger, peeled and grated 2 tsp. ground cumin 1 tsp. fennel seeds 1 tsp. chili flakes ½ tsp. ground turmeric 1 (14 oz.) can crushed tomatoes
1 pound chicken thigh filets, cut into even pieces 1 cinnamon stick 1 tsp. garam masala Sea salt Serve with: Yogurt, Coriander, Steamed rice Poppadum's
Directions 1. Combine oil, onion, garlic, ginger, cumin, fennel, chili and turmeric in the Stack Cooker 3 Qt. Casserole. Mix well. Cover and microwave on High for 2 minutes. 2. Stir in tomatoes, chicken pieces and cinnamon. Return covered to microwave on High for 4 minutes. Stir well, cover and cook a further 4–6 minutes until chicken is cooked through. 3. Stir in the garam masala and salt. Cover and allow to sit for 5 minutes before removing. 4. Serve with yogurt, coriander, rice and poppadum's.
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