Dry fry masala chicken

Yield: 2 servings

Measure Ingredient
4 tablespoons Olive oil; (4 to 6)
1 \N Onion; chopped
2 \N Garlic cloves; finely chopped
2 \N Green chillies; finely chopped
1 teaspoon Freshly grated root ginger
¼ \N Heaped tsp ground cumin
¼ teaspoon Ground coriander
1 teaspoon Curry paste; (any kind will do)
\N \N ; or garam masala (*
\N \N ; see recipe)
1 teaspoon Tomato puree
2 \N Skinless chicken breast fillets; chopped or cut into
\N \N ; strips
\N \N Salt; to taste
\N \N Baby green leaf salad; naan or ciabatta
\N \N ; bread, to serve

1 Heat the oil in a large frying pan, add the onion and fry for a minute.

Add the garlic and chillies and continue to fry for another few minutes until the mixture begins to turn golden brown.

2 Add the ginger, cumin, coriander and curry paste or garam masala to the pan, stirring until well combined. Be careful it doesn't burn. The mixture should turn quite thick and aromatic.

3 Stir in the tomato puree and tip in the chicken. Season with salt and cook for 4-5 minutes, stirring continuously, until the chicken is cooked and is a deep reddish brown hue. Season to taste with salt. Serve with a baby green leaf salad and naan or ciabatta bread.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

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