Ingredients:

• 2 – Chicken breast
• 1 – Cauliflower
• 3/4 cup – beans
• 1 – Onion
• 1 – Tomato
• A small piece – Ginger
• 1 – Garlic
• 1 – Clove
• 1/2 tsp – Fennel seeds
• 1 small piece – Cinnamon
• A pinch – Turmeric powder
• 1 tsp – chilli and coriander powder
• 8 to 10 – Pecans
• 2 – 3 tsp – Olive oil
• 10 to 15 leaves – Fenugreek leaves (optional)
• 1 tbsp – coriander
• Salt to taste

Method:

1. Chop or mince the chicken in a food processor.
2. Cut onions, garlic, ginger and tomato.
3. Cook cauliflower and beans in salted water.
4. Heat a pan, add oil, clove, cinnamon, 1 tbsp of onion, garlic and ginger.
5. Fry until onion is slightly brown. Cool and grind it to a paste along with chilli and coriander powder and pecans.
6. Heat oil in a pan, add fennel seeds and the remaining onion.
7. Saute the onions until translucent and add minced chicken.
8. When chicken becomes white, add salt and turmeric powder. Cook it for 3-4 minutes.
9. Now add cooked vegetable and mix well. Add ground paste.
10. Cook for another 10 minutes or until the curry is semi-dry.
11. Garnish with cilantro.

Recipe courtesy of Suganthi