Indian Chicken and Mushrooms in Spiced Tomato Cream

Ingredients

• 2 tablespoons vegetable oil
• 1 dried red chili pepper
• 4 whole cloves
• 1 cinnamon stick (3-inch)
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 1 lb boneless chicken breast, sliced into 1/2 x 3 inch strips
• 8 ounces mushrooms, stemmed and halved if large
• 1/2 teaspoon cayenne pepper (optional)
• 2 teaspoons ground coriander
• 1/8 teaspoon ground cardamom
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 8 ounces tomato sauce
• 2 1/2 tablespoons tomato paste
• 5 ounces evaporated milk (or may use cream)
• 2 teaspoons garam masala
• 1 tablespoon chopped cilantro

Directions

1. 1

   Heat oil in a large saucepan over medium heat; add chili pepper, cloves and cinnamon stick and heat until fragrant.

2. 2

   Add the chopped onion and cook for 1-2 minutes then add the ginger and garlic and cook for 1 min more.

3. 3

   Add the chicken slices and cook for 4 minutes; then add the mushrooms, cayenne, coriander, cardamom, cumin, turmeric, and cook for 4-5 minutes more; add a little oil if necessary to prevent burning.

4. 4

   Add tomato sauce and paste and mix well and lower heat and cook until chicken is cooked through, about 3-5 minutes.

5. 5

   Stir in evaporated milk or cream and simmer on low heat for about 5 minutes then add garam masala and chopped cilantro to the dish.

6. 6

   Serve with rice, if desired.