Murgh Masala

1lb. chicken

1/2 large onion, thinly & evenly sliced

2 cloves garlic, minced

1tbs. ginger, minced

2 cinnamon sticks

1tsp. cardamom

1/2tsp. turmeric

2tsp. red pepper flakes

1 1/2tsp. cumin

1 can diced or chopped fresh tomatoes

sea salt to taste

Translated, this is chicken in a gravy of tomato and onions.  I actually made this dish twice; true to my complete inability to saute chicken that has good taste and texture, I overcooked it the first time.  I knew this recipe had potential, so I gave it a week (ok, or I went home for part of spring break and was happily fed the entire time) and tried again.  I'm very glad I did, so here's my two pieces of advice: don't cook the chicken through the first saute, just cook the pink off the outside, and don't be shy with the spices.  If it was colder outside, I'd serve this with some thinly sliced potatoes fried up in some coconut oil with turmeric and bell peppers-- but, it's spring in New Orleans, and raw sliced bell pepper proved to be much more refreshing.


First, brown (not cook through!) the chicken in an oiled frying pan over medium heat. Set aside, and toss the onions with some olive oil in the pan on very low heat.  Let them cook, stirring often, for about 20 minutes-- they'll end up somewhere between caramelized and sauteed, which is perfect for holding the flavors of the gravy.  Nudge the onions to one side of the pan and start adding your spices so they toast briefly before mixing them in with the onions.  Nudge the heat up to medium-low, add the garlic and ginger, let cook for about a minute and mix it in with the onions and spices.  Add the cinnamon, tomatoes and chicken to the pan and cover with water or broth.  Bring it to a boil and reduce the heat to let it simmer, covered, for about an hour.  Sprinkle with sea salt and a spoonful of coconut oil to serve.