| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Ghee |
| 3 |
|
Crushed garlic cloves |
| 1 |
|
Chopped onion |
| 2 |
tb |
Garam masala |
| 1 |
ts |
Ground coriander seeds |
| 1/2 |
ts |
Dried mint |
| 1 |
|
Bay leaf |
| 1 1/2 |
lb |
Diced boneless chicken |
| 1 |
c |
Chicken stock |
| 1 |
tb |
Chopped fresh coriander |
|
|
Salt |
|
|
Naan bread/chapatis to serve |
INSTRUCTIONS
Heat the ghee in a karahi, wok or large heavy frying pan and add the garlic
and onion. Stir for about 4 minutes until the onion is golden.
Stir in the garam masala, ground coriander, mint and bay leaf.
Add the chicken stock and cook over a high heat, stirring occasionally, for
about 5 minutes.
Add the stock and simmer for 10 minutes, until the sauce has thickened and
the chicken juices run clear.
Stir in the fresh coriander, salt to taste and serve immediately with naan
bread or chapatis.
Taken from the complete book of indian cooking, Paragon Press.
Posted to MM-Recipes Digest V4 #242 by Matt <recipes@cableinet.co.uk> on
Sep 03, 1997
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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”