From Jenn Purnell
- 3 Tbsp tomato sauce
- 7 Tbsp canola oil
- 2 Tbsp oat milk
- 4 chopped cloves of garlic
- 1 inch cube of ginger, chopped
- 2 ¼ lbs chicken breasts, cut into bite-size pieces
- 1 cinnamon stick
- 2 bay leaves
- 5 whole cardamom pods
- 5 whole cloves
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 Tbsp lemon juice
- ½ green bell pepper, chopped
Directions:
Mix tomato sauce, 1 tablespoon canola oil, oat milk, and 1 cup of water. Blend the garlic and ginger with water into a paste.
Heat the oil over medium heat, brown the chicken on all sides, but don’t do it all at once, do it in batches, setting the partly cooked chicken aside. Add all the whole spices to the oil and stir. Add the ginger/garlic paste and the turmeric. Cook, stirring, for a short time. Add the chicken, tomato mixture, salt, pepper, lemon juice, and chopped green pepper. Bring to a boil, cover, and turn down the heat to simmer. Cook for 20+ minutes. Turn up the heat, and cook down to half.