Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 9:35 AM
- Messages
- 16,220
Ingredients
- 500 gm Chicken meat (leg or breast)
- 1 Onion (about 200 gm), coarsely chopped
- 6 Garlic cloves, chopped
- 2 tsp Ginger, chopped or pureed
- 3 tblsp Ghee
- 1 tsp Ground turmeric
- 2 tsp Ground roasted coriander seeds
- 1 tsp Ground roasted cumin seeds
- 1 tsp Cayenne pepper
- 1 tsp Paprika
- 350 gm Tomatoes, peeled and chopped
- 1 tsp Salt (Or to taste)
- 120 ml Warm water
- 2 Large red chillis, chopped
- 2 Small red chillis, chopped
- 1 tsp Garam masala
- 2 tblsp Chopped coriander leaf
Method
Cut the chicken into 25mm x 25mm cubes.
Put the onion, garlic and ginger into a liquidiser with a little water and blend until smooth.
Heat the ghee in a wok or kadai and stir fry the onion/garlic/ginger mixture for about 5 minutes. Add the turmeric, ground coriander and cumin seeds, cayenne pepper and paprika and stir fry for a further 5 minutes.
Add half the tomatoes and stir fry for a further 5 minutes then add the chicken pieces. Continue to stir fry for 5 minutes until the chicken changes colour then stir in the remainder of the tomatoes.
Add the water and salt, bring to the boil then cover and simmer for around 20 – 25 minutes until the chicken is cooked through, stirring occasionally.
Add the chopped red chillis and garam masala and simmer for a further 5 minutes before stirring in the coriander leaves.
Serve with yellow aromatic rice and a potato side dish.
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