| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Greek |
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Chicken breast – skinned and diced; (450g) |
| 1/2 |
|
A lemon; Juice of |
| 1/2 |
ts |
Schwartz Garlic Granules |
| 1/2 |
ts |
Schwartz Ground Ginger |
| 1 |
ts |
Schwartz Ground Fenugreek |
| 1 |
pn |
Schwartz Cayenne Pepper |
| 1/2 |
ts |
Schwartz Turmeric |
| 1 |
ts |
Schwartz Ground Coriander |
| 1/2 |
ts |
Schwartz Ground Cumin |
| 2 |
tb |
Cooking oil |
| 1 |
md |
Onion – sliced |
| 1/2 |
pt |
Boiling water; (300ml) |
| 2 |
oz |
Creamed coconut- crumbled; (50g) |
| 1/2 |
ts |
Schwartz Garam Masala |
|
|
Salt to taste |
INSTRUCTIONS
Toss the chicken in lemon juice and the first seven spices. Heat the
oil in a large pan and fry the onion until soft. Add the chicken and
brown. Stir in the water, creamed coconut and simmer for 20 minutes
uncovered. Stir in the Garam Masala, season to taste and serve.
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