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Ingredients
Serves 2
- 1Lb chicken breast cubed
- 2 Green pepper, de-seeded
- 2 tomatoes, quartered
- 2 Tablespoons tomato puree
- 1 Cup of Curry Massalla Gravy
- 1 onion finely chopped.
- 2 Teaspoon Curry Powder
- 1 Teaspoon Chilli Powder
- 1 Finely Chopped Cayenne Chilli
- 4 Cloves Crushed Garlic
- 2 inches Root Ginger grated
- 5 Tablespoons Vegetable Oil
- 5 Tablespoons whole coriander leaves
- 1 teaspoon Garam Massalla
- Seeds of 2 green cardamom pods
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Method
| Make a paste of the curry powder, cardamom pod seeds and chilli powder with a little water. Chop the pepper into 1 inch square pieces. Fry the onion until translucent in the veg oil then add the garlic, ginger, pepper and chilli and stir fry on medium for a further 2 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add the tomato puree and water and cook on high heat for 15 minutes to reduce the sauce, stirring constantly. Add the garam massala and stir in well. Reduce the heat and add the tomatoes, stir in and cover the pan, cook for 3 minutes without stirring. Now add the whole coriander leaves, stir half heartedly and serve! |
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© Gavin McArdell 1997-2012. All rights reserved.
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