Garam Masala Tomato Chicken Curry

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 tablespoons sesame oil
• 3 medium 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
• 3 teaspoons cayenne
• 8 medium tomatoes, diced
• 15 ounces garbanzo beans (drained)
• 1 head cauliflower, chopped into bite-size florettes
• 15 ounces coconut milk, canned

Recipe

• 1 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 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 add the tomatoes and garbonzo beans; stir into the meat and vegetables. cook until the liquid of the tomatoes comes to a simmer.
• 4 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 remove the cover, increase the heat to "medium" and reduce the thickness of the broth to a desired consistency.
• 6 ladle equal portions into bowls with either basmati rice or potatoes.