I browned my skinless, boneless chicken thighs in 1 1/2 tbsp of extra virgin olive oil then set aside first. I like the pieces of chicken bits and juices added to my dish. I didn't make a paste, but rather a sauce of browned onion and Baby Portobello mushrooms then added 4 cloves of garlic, 2 tsp of powdered ginger, 1 tsp of garam masala, 1/4 tsp of cinnamon, 1/4 tsp of cayenne, and 28 ozs of crushed tomatoes. After the sauce simmered for 10 minutes, I added my cooked chicken thighs to merge all the good flavors of the spices and tomatoes with the meat as the sauce thickened. Served with basmati rice and garnished with chives, black olives, and cherry tomatoes. It was an "Out of This World Meal" which earned me the prized and golden Stamp of Approval (SOA) from Mi Gato Loco.
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I browned my skinless, boneless chicken thighs in 1 1/2 tbsp of extra virgin olive oil then...