Dupiazza (indian Curry Dish)

Ingredients

• 2 pounds chicken, beef or lamb - cubed
• 1 - 2 tablespoons olive oil
• 1 - 2 large yellow or sweet onions- chopped into large chunks
• 2 tablespoons garlic - minced
• 1 tablespoon ginger paste
• 1 - 2 grams masala - optional (1 gram=0.75oz or 1/4 teaspoon)
• 1 tablespoon turmeric
• 1 - 2 teaspoon cumin
• 1 tablespoon curry powder (I us half regular and half hot madras)
• 1 can 14oz or larger stewed fire roasted tomatoes
• 1 can chicken stock or chicken base and water
• 4 red chilies or 1/4 - 1/2 tablespoon red pepper
• 1 can coconut milk

Directions

1. Heat skillet with 1-2 Tablespoons olive oil on medium heat until it is hot, add onions, garlic, and ginger, and stir constantly until onions are about half cooked, then add all the spices except the chilies.Stir constantly for about 2 minutes until spices are heated and combined evenly over onions.
2. Add cubed meat and stir until just browned on the outside.
3. Add the tomatoes, stock and chilies, reduce heat, cover and simmer of 1/2 hour.
4. Remove lid and raise heat and reduce liquid until it starts thickening, stirring about every 3-5 minutes (this may take another 1/2 hour or more).
5. When it has started to thicken, add the coconut milk and stir until well blended.
6. Reduce again until the consistency of gravy.
7. Serve while hot over basmati rice and naan bread (Indian flat bread).