Source: dLife

Chicken sauteed with Indian spices.

Servings

1 large onion , chopped
4 medium garlic cloves , chopped
1 piece ginger root, fresh, 2" knob
1 tbsp olive oil
2 tsp ground cumin
1 tsp ground turmeric
1 tsp salt
1 tsp black pepper
0.5 tsp cardamom, ground
1 cinnamon sticks , 1 inch chopped
0.25 tsp ground cloves
2 bay leaves
0.25 tsp ground nutmeg
6 chicken thighs , skinless
14.5 oz whole canned unsalted tomatoes , crushed

1 Place onion, garlic and ginger in a food processor and process into a paste.
2 Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
3 Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes.
4 Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
5 Saute for another 4 minutes, then pour in the tomatoes with liquid and stir.
6 Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken, add water, or keep covered while simmering.)

Delicious over rice with a salad.