This is a dish that my neighbor taught me to make. The original ingredients are a little tricky to find unless you shop at an Indian Food Store. This is my American adaptation.
1 28oz can crushed tomatoes
1 8oz can tomato sauce
1/2 onion, minced, sauteed
4 chicken boullion cubes
1/2 t. ground cumin
1/2 t. ground cardamom
1/4 t. ground cloves
1/2 t. cinnamon
1/2 t. black pepper
4 chicken breasts or any cut of chicken you like. (dark meat actually tastes best)
1 can of coconut milk
Put all the ingredients except the chicken and coconut milk in a crockpot on high for one hour. Turn crockpot on low and add the chicken. Cook until chicken is done, about four hours. Stir in coconut milk. Cook an additional half hour. Serve over rice.
Rice:
Sautee 1/2 a minced onion and two cups of rice in a frying pan until the onions are clear and the rice is a little brown. Add four cups of chick broth, 1/4 t. ground cumin, 1/4 t. ground cardamom, and 1/4 t. cinnamon or 1 t. garam masala. Stir well. Cover, bring to a boil and simmer for twenty minutes.
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