- coconut or canola oil (avoid olive oil)
- 1 medium onion, chopped
- 1 large tomato, chopped
- 1 medium-heat chili pepper, small dice
- 1 lb your choice of protein (skinless chicken thighs, beef, lamb)
- 1 cinnamon stick
- 5-8 whole cloves
- 4-5 cardamom pods
- 1-2 tsp chopped ginger
- 1-2 Tbs minced garlic
- 1 tsp ground cumin
- 1/4 tsp turmeric
- 2 tsp coriander
- 1/2 tsp chili powder
- 3/4 tsp salt
- 1/4 cup coconut milk
- butter
Directions
- Heat oil in a frying pan.
- Add cinnamon stick, cloves, and cardamon pods and wait until one or more to start popping.
- Add chopped onions and a minute or two later add the pepper together with the garlic and ginger. Combine well.
- When onions are cooked add the protein and brown.
- You can add your choice of vegetables here but best to do that once you get the basic recipe right because vegetables can impact the taste. On occasion I’ll add chopped parboiled potatoes and/or peas.
- Add cumin, coriander, chili powder, turmeric and salt.
- Stir and let spices permeate the mixture.
- Add the chopped tomato, cover, and lower the heat.
- After about 5 minutes with the tomatoes starting to soften add about 1/4 cup of coconut milk and cover.
- After another 5 minutes the tomatoes should be about 75% softened. Taste and adjust flavor as follows.
- Add more spice if too bland (not likely)
- Add coconut milk and/or butter if too spicy (probably)
- Add salt (almost always)
- Add desired ingredients, stir, cover, wait a minute or two. Repeat until you get it the way you like it.
- At this point the tomatoes should be 90+% dissolved and you should have a pretty good sauce. Add some chopped cilantro. Cover for a couple of minutes until the cilantro is cooked.
- Remove from heat and let sit for 10 minutes or so.
Notes: Enough fat and salt is key so you can’t skimp on either if you want to get it right. When you remove the cover after step 11 you should see the slightest of sheens on the surface.