Yield: 4 Servings
|5 tablespoons||Vegetable oil|
|¾ pint||Curry sauce|
|1||Pinch chilli powder|
|1 pounds||Cooked chicken prev recipe|
|1 teaspoon||Level garamasala|
|½ teaspoon||Level ground cumin|
|1||Pinch ground fenugreek|
|½||Tomato thinly sliced|
|1 tablespoon||Fresh chopped corriander|
This dish uses the basic curry sauce plus the chicken cooked in the previous recipe.
Heat the oil in a large deep frying pan and add the curry sauce bringing to the boil.
Add the salt, chilli powder and chicken and cook for about 5 minutes.
Turn down the heat and stir in the garam masala, cumin and fenugreek.
Simmer for 2-3 minutes.
Skim off excess oil and serve sprinkled with corriander.
Posted to MM-Recipes Digest V4 #257 by msleukie@... on Sep 29, 1997