This recipe is one of the heartiest recipes you will ever find. It has everything that you would want on a cold rainy evening or a snowy day. The whole and ground spices come together to create an amazing blend of flavors. The fresh vegetables and garbanzo beans provide the warmth which we all need from time to time.
2 Tablespoons cooking oil
2 Whole Cloves
1 Black Cardamom pod
1 Green Cardamom pod
1 2inch Cinnamon Stick
1 large onion, chopped
1 Pound boneless, skinless chicken breast - cubed
1 Tablespoon garlic, minced
1 Teaspoon Ground Coriander
1/2 Teaspoon Chili Powder
1 Teaspoon White Jasmine Garam Masala
1/4 Teaspoon Turmeric
1/2 Teaspoon salt
1 8oz can fire-roasted tomatoes
1 Red pepper, thinly sliced strips
1 Zucchini, thinly sliced strips
1 8oz can chickpeas
1 Cup chicken stock
1/2 Cup cilantro
Heat oil in a large skillet; add cloves, cardamoms and cinnamon. Saute 2 minutes. Add onions; fry them 10 minutes or until golden brown. Add chicken and garlic; saute for 5 minutes.
Add coriander, chili powder, garam masala, turmeric and salt; stir well. Add red pepper and zucchini, tomatoes and chickpeas. Add chicken stock, sprinkle fresh cilantro; cover the pan, and simmer about 10 minutes. The sauce will thicken. Serve over rice.