Spicy      


DescriptionA flavoursome, slightly
Curry TypeChicken
StrengthMedium hot
DifficultyEasy to moderate
SourceHomegrown!
VegetarianNo
VeganNo
Time to prepare10-20 mins
Time to cook20-30 mins
No. of servings2
Ingredients1/2 teaspoon Garam Masala
1/4 teaspoon Turmeric
1/4 teaspoon Mustard seeds
1/4 teaspoon Cumin seeds
3 tablespoons fresh coriander, finely chopped (reserve 3-4 stems for garnishing)
1 teaspoon mild chilli powder (if required)
1-3 red chillis, finely chopped
2-3 cloves garlic, finely chopped or crushed
1 small tin, or approx 300g, chopped tomatoes
1 root ginger, approx 1 1/2 inch long piece (not too much!) grated or finely chopped
1 small lime
1 medium red onion, finely chopped
2 whole chicken breasts, skinned
2 small tubs (approx 400g) plain yoghurt
3 tablespoons vegetable oil or ghee
Salt and Pepper
1-2 teaspoons sugar (if reqired)
InstructionsGently heat the oil in a large frying pan, saucepan or wok. Chop the chicken breasts into bite-size pieces and slowly fry until they just start to brown (approx 5 minutes).

Remove the chicken with a slotted spoon and place to one side. Add the mustard and cumin seeds to the oil and gently fry until they pop (around 2 mins).

Next, add the onion, garlic, ginger and chillis and fry, stirring ocasionally, for a further 2-3 minutes or until the onion starts to go mushy and slightly brown (don
NotesThis one can be made as hot or as mild as you like! Simply increase or reduce the number of chillis and amount of chilli powder to vary the heat. Likewise, you can vary the sourness by adjusting the amount of lime juice and/or sugar.

If you don
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