A little while back my super awesome fantastic cool friend Gillian, lent me her Indian food cookbook. I loved this book so much I kept it…for much longer than I should have, but being the super awesome fantastic cool friend she is she didn’t even get too mad at me. As soon as I made myself give back the book I jumped on Amazon and ordered a copy for myself.

This recipe for Spicy Chicken is from “Step-By-Step Indian,” by Cara Hobday and Louise Steele. We used chicken breasts cut into portions instead of thighs or drumsticks.

8 small chicken portions such as thighs or drumsticks

2 garlic cloves, crushed

2 tsp ground cumin

2 tsp garam masala
1 tsp ground turmeric
14 oz can chopped tomatoes
2/3 cup water
1 tbsp chopped fresh mint
15 oz can garbanzo beans, drained and rinsed
salt to taste
natural yogurt, to serve (optional)

Heat the ghee or oil in a large skillet and fry the chicken pieces all over until sealed and lightly golden.

Remove from the skillet. Add the onion, garlic, chili, and spices and cook very gently for 2 minutes, stirring frequently.

Stir in the tomatoes, water, mint, and garbanzo beans. Mix well, return the chicken portions to the skillet, season with salt to taste, then cover and simmer gently for about 20 minutes or until the chicken is tender and cooked through.

Taste and adjust the seasoning if needed. Serve hot and drizzled with yogurt, if using.

As always I am open to comments, suggestions and questions.