MINNEAPOLIS -- Located at 50th and Bryant in south Minneapolis, George and the Dragon is now serving pub classics and family recipes.
2 pounds boneless, skinless chicken thighs
2 tablespoons ground coriander
2 teaspoons ground cumin
½ teaspoon cayenne
½ teaspoon ground black pepper
½ teaspoon turmeric
1 teaspoon kosher salt
3 tablespoons vegetable oil
2 cups thinly sliced onion
2 teaspoons minced garlic
2 teaspoons minced ginger
2 cups of chopped tomatoes (canned or fresh)
2 teaspoons poppy seeds, ground in a mortar and pestle
½ cup of water
1/8 teaspoon garam masala
Trim chicken of fat and cut into 2 inch pieces. Blend together the next six ingredients and rub on chicken. Refrigerate for one hour.
In a heavy frying pan, heat oil over medium-high heat and add chicken. Stir often so spices do not burn. Brown chicken for about 5 minutes and remove from pan. Add onion, garlic and ginger to same pan and saute until lightly browned, about 5 minutes. Add tomatoes and return chicken to pan. Simmer until tomato pieces become soft, about 10 minutes. Stir in poppy seeds and water and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Uncover pan and continue simmering for another 20 minutes, until sauce thickens. Stir in garam masala, simmer for one minute and remove from heat. Taste for salt.
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