Chicken Curry - 2

Recipe Ingredients

1 lb	454g / 16oz	Boneless skinless chicken breasts
1 teaspoon	5ml	Salt
1/4 cup	59ml	Oil
3/4 cup	46g / 1.6oz	Onion - finely chopped
1/2 teaspoon	2.5ml	Garlic - chopped
1/2 teaspoon	2.5ml	Fresh ginger root - chopped
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Cayenne
1/8 teaspoon	0.6ml	Ground fennel
1/4 cup	59ml	Water
1/2 cup	31g / 1.1oz	Tomatoes - finely chopped
2 tablespoons	30ml	Coriander leaves - chopped
1/4 cup	59ml	Plain low-fat yogurt
1/2 teaspoon	2.5ml	Garam masala
1/2 tablespoon	7.5ml	Lemon juice

Recipe Instructions

Sprinkle dried chicken pieces with salt. Saute in oil 3-4 minutes. Transfer to a plate.

Add onions, garlic and ginger to pan and saute 7-8 minutes, until soft and golden. Reduce heat to low, add cumin, turmeric, ground coriander, cayenne, fennel, and 1/2 tablespoon water. Fry for a minute or so, stirring constantly. Add the tomatoes, coriander and yogurt.

Increase heat to moderate and add chicken. Pour in remaining water. Bring to a boil. Turn chicken several times to coat. Sprinkle top with garam masala and coriander. Reduce heat to low and simmer until tender [10-20 minutes].

To serve arrange on a platter. Add sauce and sprinkle lemon juice on top.

Source:
T/L Foods of the World Series

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.