Garam Masala is a rich and flavorful blend of spices that gives many Indian dishes their unique flavor. In Ayurvedic writings, garam masala was created on the basis that it gives the right amount of warmth required for an ideal digestion system. Try this healthful blend in soups, curries, and sauces.
Garam Masala Chicken Curry (Chicken may be replaced with tofu or meat substitute if desired,)
2 tablespoons Ghee (clarified butter)
1 1/2 pounds boneless, skinless chicken thighs
1 large yellow onion chopped fine
2 teaspoons finely ground salt
1 tablespoon garlic
2 tablespoons finely grated ginger
1 tablespoon tumeric
2 tablespoons garam masala
1/4 teaspoon cayenne powder
1 cup diced tomatoes
2 cups coconut milk
chopped cilantro to taste
1. Warm the ghee in a Dutch Oven over medium high heat. When it melts, toss in the chopped chicken. Saute the chicken in the hot fat until it turns opaque, then stir in yellow onions. Turn down heat to medium and sprinkle salt over onions. Stir frequently and allow the onions to cook in the ghee until translucent, about 10 minutes.
2. Stir in the garlic, ginger, tumeric, cayenne and garam masala. Continue stirring the spices into the chicken and onions until they are completely coated. Then stir in diced tomatoes and coconut milk.
3. Simmer the sauce over medium heat, stirring occasionally, until chicken is fall apart tender and the sauce thickens - about 20 minutes. Serve warm over rice with chopped cilantro.