Cook the Book: Kashmiri Chicken
You can never have too many main course recipes, so give Cook the Book: Kashmiri Chicken a try. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 420 calories, 24g of protein, and 32g of fat each. If you have vegetable oil, ground cumin, chicken pieces, and a few other ingredients on hand, you can make it. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and דל פחמימות, diet.
Heat the oil in a large nonstick saucepan and add the whole spices; let them splutter for 15 seconds.
Add the onion and cook until golden. Meanwhile, using a blender, make a fine paste of the ginger and garlic with a little water.
Add to the pan and cook until the excess liquid has evaporated and the paste has fried for 30 seconds.
Add the salt, powdered spices and tomatoes. Cook, stirring occasionally, until oil is released from the masala sauce, around 10–15 minutes.
Add 3/4 cup water and bring to the boil, then taste and adjust the seasoning.
Add the chicken pieces and cook, covered, until the chicken is cooked through, around 25 minutes. Take off the lid and add a splash of water from a recently boiled kettle if the gravy has reduced too much or, if necessary, cook off excess liquid over high heat.