Hot chicken curry |
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Serves 4 to 6 people
Ingredients 30ml corn oil 1.5ml fenugreek seeds 1.5ml onion seeds 2 onions chopped 1 garlic clove, crushed 2.5ml grated fresh root ginger 5ml ground coriander 5ml chili powder 5ml salt 400g can tomatoes 30ml lemon juice 350mg chicken without skin and bone, cubed 30ml chopped fresh coriander 3 green chillies, chopped ½ red pepper, cut into pieces ½ green pepper, cut into chunks fresh coriander leaves, to garnish
Method 1. Heat the oil in a medium saucepan, and fry the fenugreek and onion seeds until they turn a shade darker. Add the onions, garlic and ginger and fry for about 5minutes until the onions are golden. Lower the heat to very low. 2. In a separate bowl, mix together the ground coriander, chilli powder, salt, tomatoes and lemon juice. 3. Pour this mixture into the pan and turn up the heat to medium. Stir-fry for about 3 minutes. 4. Add the chicken and stir-fry for about 5-7 minutes. Take care not to overcook the chicken. 5. Add the fresh coriander, green chillies and the the pepper chunks. Lower the heat, cover and simmer for about 10minutes until cooked. Serve hot, garnished with fresh coriander leaves. |
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