Stir fry the gingerroot
two minutes and add the tomatoes and 1/2 cup of water. Simmer for 20
minutes and puree the mixture. Stir fry the pepper and onion 5 minutes
and add the tomato sauce. Add the honey, the garam masala, the fenugreek,
the chili powder, the cream and salt to taste and simmer for 10 minutes.
In the meantime, fry the chicken brown on all sides in a separate pan.
Add the slices to the sauce and simmer for 10 minutes more.
Inspired by the book
"Indian essence" by Atul Kocchar.
became independent from the rule of
Britain. The British had come for trade purposes, but
took over the country year by year. The holiday is celebrated all over the
country with festivals. Click on
culinary calendar for more links
between cooking and history.