CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
Greek |
Food networ, Food1 |
1 |
servings |
INGREDIENTS
2 |
|
Chicken breasts; skinned and boned, |
|
|
; cut into chunks |
5 |
tb |
Vegetable oil or 2oz butter |
1 |
pk |
Dry fenugreek leaves; (Methi) |
1 |
ts |
Garlic |
1 |
ts |
Ginger |
2 |
tb |
Mixed curry powder |
1 |
ts |
Garam masala |
1 |
ts |
Salt |
1 |
tb |
Tomato puree |
2 |
|
Onions; peeled and chopped |
2 |
|
Tomatoes; finely chopped |
1 |
bn |
Fresh coriander; chopped |
INSTRUCTIONS
Heat the oil or butter over a low heat, then add the garlic and ginger and
cook until they begin to brown. Add the onions and stir for about 5 minutes
until they soften.
Add the curry powder, tomato puree, garam masala and salt. Mix until all
the spices are blended then add some water and cook for about 5 minutes.
Add the chicken chunks and Methi leaves and cook for 10 minutes, adding
water when necessary. Stir occasionally. Add the tomatoes and cook for
another 5 minutes.
To finish, turn up the heat and stir briskly until the remaining liquid
forms a thick gravy. Check the chicken is cooked by cutting a piece in half
~ it should be white right through.
When cooked, sprinkle with fresh coriander and serve as a main course with
rice and naan bread.
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