I love being able to just barely cook the rhubarb to maintain a very fresh, bright flavor, or choosing to cook it further for a rounded, jammy taste.
Four 6-ounce chicken breast halves on the bone, skinned.Garam masala, for sprinkling.
In a food processor, chop the onions.Add the garlic and ginger and process until they are finely chopped..In a medium, enameled cast-iron casserole, heat the vegetable oil.
Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute.Add the onion mixture and cook over high heat, stirring occasionally, until the mixture is golden brown, about 6 minutes.
Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes..
Season the chicken breasts with salt and add them to the casserole.proved so popular.
that it remains on offer seven months after its debut.Throughout 202, we saw.
this trend repeated., as big-box stores and restaurant chains alike competed to offer the best deals..