Break out your wok for this one-pot supper. With warm spices, it is sure to satisfy on a chilly evening, and it’s simple enough to prepare any night of the week. It’s also versatile: try it with chicken, steak, venison or shrimp.
Recipe and photograph by Kimme Hargrove
2 tablespoons vegetable oil, divided
1 pound protein of choice (chicken, steak, venison loin or shrimp)
1 onion, chopped
3 green onions, chopped into 2-inch strips
4 garlic cloves, minced
3 bay leaves
1 teaspoon chili powder
3 tablespoons Garam Masala (found in the spice section)
1 teaspoon salt
1 28-ounce can diced tomatoes
½ -¾ cup heavy cream
1 cup fresh cilantro, chopped
Cut meat into thins strips if using chicken, steak or venison. Or, peel and devein shrimp.
Heat 1 tablespoon oil in wok over medium-high heat. Add onion, green onion, garlic and bay leaves, and saute until slightly softened.
Move chopped ingredients to one side of the wok. Add last tablespoon of oil and pour spices over the top, stirring to mix. When fully coated, stir vegetables into the spices.
Move vegetable and spice mixture to the side again, and add protein of choice, and saute until it begins to brown.
Add chopped tomatoes, stirring to combine. Let simmer on low for 5-10 minutes to reduce the liquid.
Make a well in the center of the wok, then slowly pour cream in well and let simmer for about 5 minutes. Sprinkle cilantro in, then stir all together to combine.
Serve over rice and with grilled pita or naan bread to dip in the sauce.
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