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Heat olive oil in a large skillet over medium heat. Add mustard seed, cardamon and cumin seeds. Sautee until the seeds begin to pop. Add onions and cook until well browned, about 8 minutes

Add the ginger, garam masala, turmeric and garlic olive oil to the skillet stirring well until combined. Add chicken, tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.

Taste and adjust the seasoning.

Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.

Serves 6