Mix the garam masala, turmeric,
and salt in a small dish. In a shallow dish, add the flour. Sprinkle the
chicken with ½ teaspoon of the spice mix, then coat in the flour. Reserve
the rest of the spic mixture, along with one tablespoon of the leftover
flour.
In a large skillet, heat two
teaspoons of oil over medium-high heat. Sear the chicken until golden
brown, one to two minutes on each side. Transfer to a plate.
Over medium-low heat, heat the
remaining two teaspoons of oil in the pan, then add the onion, garlic, and
ginger. While frequently stirring, cook until beginning to brown for five
to seven minutes. Incorporate the reserved spice blend and cook, stirring
until fragrant for 30 seconds to one minute. Sprinkle with the leftover
tablespoon of flour and stir to coat. Then add the tomatoes along with
their juices. While bringing to a simmer, use a wooden spoon to stir and
break up the tomatoes. While stirring frequently, cook for three to five
minutes until thickened, and the onion is tender.
Mix in the cream, then add the
chicken and its juices to the pan. Over medium-low heat, bring to a simmer
and cook until the chicken is thoroughly heated, for three to four
minutes. Sprinkle with cilantro for garnish.
Creamy Hungarian Mushroom Soup
Ingredients:
Extra virgin olive oil, one
tablespoon
Thinly sliced mushrooms, 1 ½
pounds
One diced medium onion
All-purpose flour, three
tablespoons
Paprika, two tablespoons,
preferably Hungarian
Dried dill, two tablespoons
Mushroom broth of
reduced-sodium beef broth, four cups
Low-fat milk, two cups
Russet potatoes, 1 ½ pounds,
peeled and cut into ½ inch pieces
Reduced fat sour cream, ½ cup
Salt, ¾ teaspoons
Cook/Preparation time: Active 45
minutes, Total 45 minutes
Preparation:
Over medium-high heat in a Dutch
oven, heat the olive oil. Add the onion and mushrooms and cook, stirring
for ten to fifteen minutes until most of the liquid evaporates.
After reducing the heat to
medium, stir regularly for about three more minutes until the mushrooms
are very tender. Incorporate the flour, dill, and paprika and cook,
stirring for 15 seconds. Then, include the milk, broth, and potatoes;
bring to a simmer while covered. Reduce the heat to maintain a rolling
simmer and cook uncovered for about 5 minutes until the potatoes are
softened. Mix in sour cream and salt after removing from the heat.