Chicken With Tomatoes And Garam Masala

• 1/4 cup plus 2 tablespoons vegetable oil
• 6 cardamom pods
• 2 bay leaves
• 1 piece (1 inch long) cinnamon
• 3/4 teaspoon cumin seeds
• 1/4 teaspoon peppercorns
• 1 yellow onion, finely chopped
• 6 - 7 cloves garlic, finely chopped
• 1 piece (1 inch long) ginger root, grated
• 6 boneless, skinless chicken breast halves, cut into 1/2 inch strips
• crosswise
• 6 medium tomatoes, peeled, cored, finely chopped (or 1 15 oz can
• chopped tomatoes)
• 1-1/2 teaspoons salt
• 1/2 teaspoon each: ground red pepper, garam masala

1. Heat oil in a large skillet over medium-high heat; stir in
2. cardamom pods, bay leaves, cinnamon stick, cumin seeds and
3. peppercorns. Add onion, garlic and ginger root. Cook, stirring,
4. until onions soften and just begin to brown, about 4 minutes.
5. 2. Add the chicken, tomatoes, salt and ground red pepper, stirring
6. to combine; heat to a boil. Cover tightly, lower heat to simmer.
7. Cook, stirring occasionally, until chicken is tender, about 25
8. minutes.
9. 3. Uncover, raise heat to medium. Sprinkle in the garam masala,
10. add salt/pepper to taste; cook, stirring gently, until the flavors
11. come together and some liquid evaporates, about 5 minutes.
12. 4. Remove cardamom pods, bay leaf and cinnamon stick. Serve
13. with rice and green lentils with onion.

ubc, cardamom pods, bay leaves, cinnamon, cumin seeds, ubc, yellow onion, garlic, ginger root, chicken, crosswise, tomatoes, tomatoes, salt, ground red pepper

Taken from www.epicurious.com/recipes/member/views/chicken-with-tomatoes-and-garam-masala-50028916 (may not work)