1 kg of chicken, boneless/skinless thigh/breast, cut into bite-size pieces
1 litre whipping cream (take out of fridge before starting to cook)
3 cans tomato paste (with garlic, if possible)
2 large yellow onions
1 piece ginger, about the size of a roll of loonies
1 medium-sized bulb of garlic (about 7 – 12 cloves)
2 – 4 Serrano peppers (or 3 – 5 Jalapeno peppers, or 1 Habanero pepper)
10 – 15 mushrooms, cleaned and quartered
1 or 2 bell peppers, cut into bite-size pieces
1 heaping teaspoon salt
½ teaspoon black pepper
1 heaping teaspoon whole cumin seeds (aka “jeera” in the ethnic food aisle)
½ teaspoon turmeric
1 teaspoon garam masala (should be relatively fresh and not too sweet smelling)
Finely chop onion, garlic, ginger and peppers (food processor works well).
Heat large heavy bottom frying pan and coat bottom generously with olive oil.
Fry onion mixture until onions translucent. Add spices and fry for on medium-high heat for an additional 5 minutes.
Meanwhile, in a small pot, stir the tomato paste into the whipping cream and place over low heat. (Note: the paste will not fully dissolve until the mixture is slightly warm.)
Keep the mixture on low heat until needed, stirring occasionally.
Add chicken to onion mixture and fry on medium heat until chicken is cooked through.
Stir in mushrooms and fry for an additional five minutes or so.
Add warm cream mixture to chicken and simmer, uncovered, for 15 to 20 minutes.
Stir in bell peppers and simmer for another 5 minutes.
Serve either on rice (for best results, use basmati rice and add some more cumin seeds and a handful of frozen peas when the rice is about half done), on cooked pasta and/or with naan.
Substitutes: Use either turkey or cooked & defrosted prawns instead of chicken (for prawns, add them with the bell peppers near the end).
Troubleshooting: If too spicy, stir in a teaspoon of sugar to mixture and simmer 2 – 3 minutes and test. Repeat no more than 2-3 times!
Sauce alternative: An alternative sauce involves processing 1 cup fried cashews with 2 Tbsp of white vinegar. Heat together the cashews, 1 cup of yogurt, 1 cup of chicken stock and 1 cup of whipping cream with 1 can of tomato paste and 400g can of crushed tomatoes