 |
Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 2 |
|
I love a good curry. It might be a Vindaloo, Rogan Josh, Madras or a mild Korma. This recipe comes from good old blighty and really packs a punch. Ingredients:
2 -3 skinless chicken breasts, cut into bite-size pieces |
2 inches fresh ginger, peeled and finely grated |
4 garlic cloves, peeled and grated |
1/2 teaspoon turmeric |
1 teaspoon garam masala |
salt (to taste) |
2 onions (peeled and thickly sliced or chopped) |
2 green peppers (de-seeded and cubed 1-inch pieces) |
2 -3 hot green chili peppers, minced |
2 large tomatoes, cut into medium wedges |
2 tablespoons ghee (or cooking oil) |
2 tablespoons ghee (or cooking oil) |
1 teaspoon chili powder (or to taste) |
2 tablespoons tomato puree |
1/2-1 cup water |
1 bunch of fresh finely chopped fresh cilantro |
Directions:
1. Mix ginger, garlic, turmeric, garam masala and salt together. Coat chicken with this mix and allow to marinate for 3-4 hours.
2. Heat oil or ghee in a wok or skillet. Add sliced onions, green chillies and green peppers and fry for a couple of minutes.
3. Add tomato wedges, stir fry for 2-3 minutes. Lift out with a slotted spoon and keep aside.
4. Heat 2 tbs oil or ghee in a clean skillet or wok, add marinated chicken and stir-fry for 5 minutes.
5. Add chili powder, tomato puree, water and cook on low heat until chicken is cooked through and tender. Add fried vegetables, prepared earlier, and stir.
6. Turn heat off. Add the cilantro. Give it a quick stir and serve hot with basmati rice.
|
|