Ingredients:
• 1 tbsp – Sunflower oil
• 2 -medium onions, halved and finely sliced
• 4 -garlic cloves, finely chopped
• 25 g – ginger, peeled and finely chopped
• 2 -green chillies, finely chopped (take out the seeds if you like) or 1.07 tsp – Red Chilli powder to get a spicy flavor)
• 2 heaped tsp – Cardamom pods, seeds crushed
• 2 tsp – ground cumin (jeera powder)
• 2 tsp – ground coriander (dhania powder)
• 1 tsp – Fennel seeds
• 1/2- lemon, juice
• 4- skinless chicken, cut into medium size pieces (or 600 g)
• 400g – tin chopped Tomatoes (or well ripe 4 Tomatoes)
• 150 ml – water
• 2 tsp – chopped Coriander leaves (optional)
Method:
- Heat 1 tbsp oil in large non-stick frying pan and cook the onion until soft and lightly coloured. Add the garlic, ginger and chilli and cook for 2 minutes more. Sprinkle the spices over and fry for a minute.
- Stir in the lemon juice and chicken and cook for 2 minutes.
- Pour the tomatoes into the pan, add 150ml water, a pinch of salt and sugar (or 3/4 tsp salt to get a spicy flavour and avoid sugar) and bring to a simmer.
- Cook for 15 minutes / until done and well cooked, stirring occasionally. Serve with steamed basmati rice or Indian flat breads (chapatti / phulka ).
- Sprinkle chopped coriander leaves when serving.
- Recipe Courtesy: Niya’s World
Recipe courtesy of Niya