Ingredients:
3 chicken breasts, cut into “chicken tenders” size.
Sauce:
3 cloves garlic
1 TBSP fresh ginger
2 TBSP sweet onion
1 tsp smoked paprika
1 tsp ground cumin
¼ tsp cayenne pepper
2 tsp yellow curry powder
1½ TBSP tomato paste
Mix this together in a blender until it’s a paste. Add a
little olive oil if needed to make this a medium thick sauce to coat chicken
with. Sauté the sauce until it’s dark brown. TJ describes this as “almost
burnt.” Set aside.
Fill a large (cast iron) fry pan half full of water, and
heat to boiling. Add chicken and boil until the outside of the pieces is done,
but the centers are still raw. Discard water.
Add sauce, and cook over medium heat until chicken is nearly
done. Increase heat to maximum for the last few minutes just to dry the sauce
and get it firmly soaked into the meat.
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