chicken masala


by: Angry Asian

dairy free chicken masala


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serves: 6

1 whole chicken, 3-4 lbs

1 black cardamom pod

stick half cinnamon

1 tsp nutmeg

2 tsp of fennel seeds

3-4 cloves

3 tbl of white vinegar

1 tsp of ground turmeric

2 large tomatoes

2 tbl vegetable oil

2 large cloves of garlic

1 large red onion, sliced thinly

1/4 cup of coconut creamer


Nutrition Facts
chicken masala

Servings Per Recipe: 6

Amount per Serving

Calories: 62

  • Total Fat: 5 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 90.1 mg
  • Total Carbs: 3.9 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 1.7 g
  • Protein: 0.7 g

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1.  In a frying pan, dry toast the black cardamom pod, cinnamon stick, nutmeg, fennel seeds, and cloves. don't get crazy and burn it. add mixture to a spice grinder, again don't get crazy, you're not going for a powder, just a slighlty coarse-fine mix is good (i know, it's confusing, go for in btwn the two textures.) add to big bowl with vinegar and turmeric. then add in the chicken pieces, you want to coat the pieces well. cover with plastic wrap and leave in fridge overnight.

2.  Next day: take the chicken out of the fridge an hour before starting the whole cooking thing. you want the chill to be off the meat/bones prior to adding it to the hot pan.

3.  On the stove bring a pot of water to boiling. criss cross cut the butt ends of the two tomatoes, add to the water and cook for about 5 minutes. you want the tomatoes to be just submerged in the water. remove the tomatoes and put into blender/vitamix. reserve 1/2 cup of the water, discarding the rest. blitz the tomatoes, skin included, into a puree.

4.  Meanwhile, in the same pot, add a bit of oil and saute the garlic and onion slices. season with salt & pepper, and cook until nice & brown. remove from heat and grab the mixture of onions & garlic to add to the blender/vitamix. blitz with the tomato puree.

5.  Using the same pot, that will have residual oil (add more if you need) brown the chicken pieces. you may have to do it in batches. don't crowd the pot. when done, lower the heat, throw all the browned chicken pieces back into the pot, add the tomato/onion/garlic puree, along with the reserved 1/2 cup of water. simmer on low heat. add in the coconut creamer, mix, ignore for anywhere from 25 minutes to an hour. season to taste.

6.  Serve with naan.

7.  It's great the day of, but even better the ensuing days.

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