Yield: 4 Servings
Measure | Ingredient |
---|---|
5 tablespoons | Vegetable oil |
¾ pint | Curry sauce |
1 teaspoon | Salt |
1 \N | Pinch chilli powder |
1 pounds | Cooked chicken prev recipe |
1 teaspoon | Level garamasala |
½ teaspoon | Level ground cumin |
1 \N | Pinch ground fenugreek |
½ \N | 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