Murgh Kari (Curry Chicken)

Ingredients

• • 1 kg veggie chicken breast halves (or chunks)

  • 3 tsp salt

  • 1/2 cup cooking oil

  • 1 1/2 cups chopped onion

  • 1 tbsp minced garlic

  • 1 1/2 tsp minced fresh ginger root

  • 1 tbsp curry powder

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • 1 tsp ground coriander

  • 1 minced chili pepper (or 1/2 tsp cayenne pepper)

  • 1 tbsp water

  • 398 ml can crushed tomatoes

  • 1 cup plain yogurt

  • 2 tbsp chopped fresh cilantro

  • 1/2 cup honey (or substitute for vegan)

  • 1 tsp garam masala

Preparation

• 1. Sprinkle the veggie chicken breasts with 2 tsp salt on all sides.

  2. Cook veggie chicken with oil in a large skillet over medium-high heat, until completely browned (if doubling, do in batches).

  3. Remove the veggie chicken from the oil and set aside.

  4. Reduce the heat to medium and add the onion, garlic and ginger to the oil, stir-frying until onion is translucent (about 8 min.).

  5. Add the curry powder, cumin, turmeric, corriander, chili pepper and 1 tbsp water, stir-frying for another minute.

  6. Add the cooked veggie chicken back into the skillet.

  7. Stir in the tomatoes, yogurt, cilantro, garam masala and honey and bring to a boil.

  8. Reduce heat and simmer on medium-low for 20 minutes.