Chicken Curry
Serving Size : 2 Preparation Time :0:45
Categories : Main Meal
Cuisine: "Indian style"
2 skinless & boneless chicken breasts
1 large onion
4 cloves garlic
2 inches ginger
fresh chilli - to taste
3 green cardamoms
1 black cardamom
1 heaped teaspoon cumin seeds
1 heaped teaspoon coriander seeds
1 cinnamon stick
1 heaped teaspoon fennel seeds
1 heaped teaspoon fenugreek seeds
2 tablespoons red wine vinegar
1 400g can tomatoes -- pureed
2 tablespoons cream
30 grams butter
2 teaspoons garam masala
fresh coriander leaves
groundnut oil for frying
Roast the cardamoms, cumin seeds, coriander seeds, cinnamon stick, fennel seeds
and fenugreek seeds for 10 minutes at 130oC. Grind to a powder.
Chop the onion and crush the garlic, ginger and chilli. Fry these ingredients over a
gentle heat for about 20 minutes.
Make a paste of the ground and roasted spices and vinegar, add to pan and continue frying for 5 minutes more.
Add the chicken, cut into bite size pieces to the pan. Increase the heat a little and stir fry until sealed.
Add the tomatoes and simmer gently until the chicken is cooked trough. Add the butter, cream, garam masala. Check seasoning and garnish with coriander leaves.
Start to Finish: 0:45
Source: sylv@nicebites.com
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