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Ingredients: 2-3 lbs of skinned chicken pieces 2 large onions sliced 3 sliced ripe tomatoes or a tin of tomatoes 1 tsp cardamom seeds 1 tsp crushed peppercorns 1 tsp cumin seeds 1 inch ginger diced 3 cloves garlic 1 tsp garam masala (or mild curry powder) 1 tsp chilli powder 1 small tub natural yoghurt 1 red and one green chilli (leaving the seeds in makes it hotter) ½ cup fresh coriander leaves Juice of ½ lemon 1 dsp vegetable or corn oil |
Heat the oil in a Karahi (an Indian Wok) or a heavy pan. Add the
onions and cook on a medium heat for 3-5 mins until cooked. Add
the tomatoes and stir. Lower the heat and add the spices, ginger
and garlic. Mix well for 3 mins then add the chicken pieces. Mix
well with the spices and fry gently for 7-10 mins. Making sure
the sauce is not steaming first, add the chillies and then the
yoghurt, a spoon at a time and mix well. Cover and cook for 15
mins. Check from time to time to ensure it does not start boiling,
if it does add a little water and mix well. Just before serving,
add the lemon juice and coriander leaves and mix well.
Serve with rice and/or bread. |