Yield: 1 servings
|2||Chicken breasts; skinned and boned,|
|; cut into chunks|
|5 tablespoons||Vegetable oil or 2oz butter|
|1 pack||Dry fenugreek leaves; (Methi)|
|2 tablespoons||Mixed curry powder|
|1 teaspoon||Garam masala|
|1 tablespoon||Tomato puree|
|2||Onions; peeled and chopped|
|2||Tomatoes; finely chopped|
|1 bunch||Fresh coriander; chopped|
Heat the oil or butter over a low heat, then add the garlic and ginger and cook until they begin to brown. Add the onions and stir for about 5 minutes until they soften.
Add the curry powder, tomato puree, garam masala and salt. Mix until all the spices are blended then add some water and cook for about 5 minutes.
Add the chicken chunks and Methi leaves and cook for 10 minutes, adding water when necessary. Stir occasionally. Add the tomatoes and cook for another 5 minutes.
To finish, turn up the heat and stir briskly until the remaining liquid forms a thick gravy. Check the chicken is cooked by cutting a piece in half ~ it should be white right through.
When cooked, sprinkle with fresh coriander and serve as a main course with rice and naan bread.
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Carlton Food Network
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