2 tsp minced garlic
2 tsp minced ginger
1 tsp salt
1 tsp gram marsala
1 tsp cayenne (CA Scotch Chick actually uses 2)
1 tsp paprika
1 tsp cumin
1 tsp coriander
1/4 tsp tumeric
4 T olive oil
2 chicken breasts (cubed)
1 large onion or 2 small ones (sliced)
1 large tomato or 2 small ones (sliced)
1 T single malt whisky (can substitute sherry)
1 tsp tomato puree
3/4 cup water
Mix spice paste and set aside. Slice chicken, onions and tomato, set aside.
Heat olive oil over medium heat. Add onions and cook for a few minutes (don't have to fully brown them). Add spice mix and cook for 1 minute, stirring constantly. Add the tomato, the puree, the whisky. Cook for 1 minute, stirring constantly. Add the water and bring to a gentle simmer. Add the chicken and simmer for 10 minutes.
Serve over rice or leave out the rice if cutting carbs.