MASTI’S CHICKEN CURRY

Onion Gravy:

½ pound onions, thinly sliced 2 tablespoons tomato puree ¼ teaspoon granulated sugar Pinch cilantro powder

Pinch cumin

Pinch Kashmiri chili powder or cayenne Salt

Tomato Gravy:

¾ cup plus tomato puree

½ cup crushed tomatoes

½ cup ketchup

4 teaspoons granulated sugar ½ teaspoon cilantro powder ½ teaspoon cumin

½ teaspoon Kashmiri chili powder or

cayenne

Salt

Curry:

1 tablespoon vegetable oil 1 tablespoon fresh grated ginger 1 tablespoon minced garlic 1 tablespoon Kata Kat masala Kashmiri chili powder or cayenne chili

powder, to taste

Salt

1 cup tomato gravy

½ cup onion gravy

2 teaspoons tomato puree 1 pound boneless skinless chicken

breasts, cut into 1-inch cubes ½ chopped fresh cilantro leaves

Make onion gravy: In a medium saucepan, combine onions and tomato puree. Stir in sugar, cilantro powder, cumin and chili powder.

Bring to a simmer over low heat. Onions will begin to release their liquid.

Stir frequently and continue cooking over low heat, stirring frequently, until mixture has reduced to ½ cup, about an hour. Season to taste with salt and set aside.

Make tomato gravy: In a small saucepan, combine tomato puree, crushed tomatoes and ketchup.

Stir in sugar, cilantro powder, cumin and chili powder.

Bring to a simmer and cook until mixture has reduced to 1 cup, about 10 minutes. Season to taste with salt and spices. Puree to a smooth texture and set aside.

In a large skillet, heat oil over high heat. Add ginger and garlic and cook 1 minute, stirring constantly. Add masala, cayenne and a bit of salt. Cook 1 minute. Stir in reserved tomato gravy, onion gravy and tomato puree. Cook until heated through, then add chicken pieces. Simmer until chicken is tender and sauce has thickened.

Season to taste and serve garnished with cilantro. Serves: 4

Per serving:

260 calories (percent of calories from fat, 18), 29 grams protein, 26 grams carbohydrates, 3 grams fiber, 5 grams fat (1 gram saturated), 66 milligrams cholesterol, 691 milligrams sodium.