Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 8:20 AM
- Messages
- 16,220
Ingredients
500 gm Chicken breast
1 Onion, coarsely chopped
8 Garlic cloves, chopped
3 tsp Ginger, peeled and chopped
3 tblsp Ghee
1 tsp ground turmeric
2 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp chilli powder
300 gms chopped tomatoes
1 tsp salt·
100 ml water
8 Fresh red chillis (Thai hot), chopped
1 tsp Garam masala
2 tblsp Chopped coriander leaves
Method
Cut the chicken into 30mm x 30mm pieces.
Put the onion, garlic and ginger into a liquidiser with a little water and blend until very smooth.
Heat the ghee and stir fry the onion/garlic/ginger mixture for about 6 minutes. Add the ground spices 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 colour changes then add the remainder of the tomatoes.
Add the chopped red chillis, water and salt, bring to the boil then cover and simmer for around 20 – 25 minutes until the chicken is cooked through. Stir occasionally.
Add the garam masala and simmer for a further 5 minutes before stirring in the coriander leaves.
500 gm Chicken breast
1 Onion, coarsely chopped
8 Garlic cloves, chopped
3 tsp Ginger, peeled and chopped
1 tsp ground turmeric
2 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp chilli powder
1 tsp salt·
100 ml water
8 Fresh red chillis (Thai hot), chopped
2 tblsp Chopped coriander leaves
Method
Cut the chicken into 30mm x 30mm pieces.
Put the onion, garlic and ginger into a liquidiser with a little water and blend until very smooth.
Heat the ghee and stir fry the onion/garlic/ginger mixture for about 6 minutes. Add the ground spices 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 colour changes then add the remainder of the tomatoes.
Add the chopped red chillis, water and salt, bring to the boil then cover and simmer for around 20 – 25 minutes until the chicken is cooked through. Stir occasionally.
Add the garam masala and simmer for a further 5 minutes before stirring in the coriander leaves.
