A very spicy chicken court.
Preparation time: 60 minutes.
12 pieces of the upperwing from the chicken.
1 tablespoon sunflower oil,
1 small red Spanish pepper (seeds removed and sliced into thin strips),
1 small green spanish pepper (seeds removed and sliced into thin strips),
1 onion (cut into thick slices),
2 inches ginger (peeled and finely chopped),
2 cloves garlic (pressed from crushed),
2 tablespoons garam masala,
1 teaspoon red bell pepper powder,
1 teaspoon turmeric,
1 teaspoon chili powder,
4 cardamom pods (bruised),
0.2 liters of water,
400 grams canned tomatoes (in pieces),
200 grams Greek yogurt,
Heat the sunflower oil in a frying pan with a thick bottom (or wok) and add the peppers, onion, garlic, ginger, spices and a big pinch of salt.
Sauté the mixture 5 minutes over a low heat until the onions are soft.
Add the chicken and 2 tablespoons Greek yogurt.
Increase the heat to moderate and cook the chicken 4 minutes or until the Greek yogurt is solved.
Repeat with the rest of the Greek yogurt.
Turn up the heat and stir in the tomatoes into the mixture.
Add the water and bring it to a boil.
Put the lid on the pan and let it approximately 30 minutes simmer until the chicken is cooked.
Stir occasionally everything and add more water if sauce get too dry.
Remove the lid from the pan and cook the dish another 5 minutes over high heat until the sauce has thickened.
Garnish the dish with coriander.
Garam masala is a blend that you can buy in Asian shops.
The composition varies, but usually contains the mix coriander, cumin, cardamom, cinnamon, cloves, nutmeg, salt and pepper.
Prepared by the Happy Chief Cook. Added December 31, 2009