Ingredients:
2 Tbsp olive oil
1-2 lb. chicken breasts or tenders
2 medium yellow onions, roughly chopped
3 Tbsp chopped ginger
6 garlic cloves, crushed
8-10 tomatoes diced
5 cilantro sprigs
2 marjoram sprigs
2 bay leaves
1 cup coconut cream or coconut milk
2 cup low-sodium vegetable or chicken broth (may need more depending on thickness)
1 tsp chicken bouillon
1 1/2 cups chopped cashews
1-3 Tbsp honey
1 Tbsp rice wine vinegar or lime juice
salt, to taste
The spices (double to properly season chicken):
1 Tbsp garam masala
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cardamom
1/4 -1 tsp chili powder
1 tsp broth enhancer spice blend
Optional: Throw in a fenugreek tea bag to the pot when simmering
Directions:
Mise en place(everything in its place) all ingredients.
Wash chicken and cut into cubes. Season with salt, garam masala, turmeric, coriander, cumin, cardamom, chili powder, and drizzle tablespoon of olive oil. Set aside to marinate until it is ready to be cooked. (make sure you have doubled the amount of spices, for chicken and sauce)
While the chicken is marinating begin cooking the sauce. Add the remaining tablespoon of oil to a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute more.
While the onions are cooking, place all the spices together in a small bowl. Add the spices to the pan with the onions. Let the spices cook for about one minute, or until they are quite fragrant. Add the tomatoes to the pan and scrape up any stuck on brown bits. Add vegetable or chicken stock, bouillon, coconut cream or milk, honey, vinegar/lime juice, herb sprigs, cashews and bring the pot to a boil. Lower the heat to medium and let the sauce simmer for 15-20 minutes until tomatoes are soft.
Remove sprigs and bay leaves, and blend sauce together in a blender very well. Sauce should be a smooth consistency. Strain through a strainer or mesh sieve into another large pot to remove any large pieces.
Place strained sauce back into the pot bring to a boil, add salt to your liking and add chicken. Turn heat to a medium-low, and simmer for another 10-15 mins or until chicken is cooked and tender.
Enjoy with some vegetables and basmati, jasmine, or cauliflower rice.