| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Food & drin, New |
2 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil; (4 to 6) |
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic cloves; finely chopped |
| 2 |
|
Green chillies; finely chopped |
| 1 |
ts |
Freshly grated root ginger |
| 1/4 |
|
Heaped tsp ground cumin |
| 1/4 |
ts |
Ground coriander |
| 1 |
ts |
Curry paste; (any kind will do) |
|
|
; or garam masala (* |
|
|
; see recipe) |
| 1 |
ts |
Tomato puree |
| 2 |
|
Skinless chicken breast fillets; chopped or cut into |
|
|
; strips |
|
|
Salt; to taste |
|
|
Baby green leaf salad; naan or ciabatta |
|
|
; bread, to serve |
INSTRUCTIONS
1 Heat the oil in a large frying pan, add the onion and fry for a minute.
Add the garlic and chillies and continue to fry for another few minutes
until the mixture begins to turn golden brown.
2 Add the ginger, cumin, coriander and curry paste or garam masala to the
pan, stirring until well combined. Be careful it doesn't burn. The mixture
should turn quite thick and aromatic.
3 Stir in the tomato puree and tip in the chicken. Season with salt and
cook for 4-5 minutes, stirring continuously, until the chicken is cooked
and is a deep reddish brown hue. Season to taste with salt. Serve with a
baby green leaf salad and naan or ciabatta bread.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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