Ingredients
- 1 chicken breast (225-250g) cut into bite-size pieces
Marinade:
- 2 tbsp plain yogurt
- 1 inch (2-3cm) fresh ginger, pureed
- 2-3 cloves garlic, pureed
- 1 tbsp oil
- A squeeze of lemon
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ¼ tsp paprika
- ½ tsp garam masala
- 1 tsp coriander powder
- 1 tsp tomato paste/puree
Sauce:
- 2 tbsp oil
- 4 cloves of garlic, thinly sliced
- 2 medium onions, finely chopped
- 3-4 green chillies sliced in half lengthwise
- ¼ of red & green pepper sliced (rest can be used in an accompanying vegetable curry)
- 1 small onion sliced
- ½ tsp salt or to taste
- ¼ tsp cumin powder
- 1 tsp chilli powder
- 1 tsp coriander powder
- ½ cup water (more if necessary)
- 2 or 3 slices of tomato (rest can be used in an accompanying vegetable curry)
- 1 tbsp chopped fresh coriander
Method
Marinade the chicken
1. Put all marinade ingredients into a dish, stir and add the chicken pieces, making sure the marinade well covers the chicken. If not in a hurry, the chicken can be left to marinade in the fridge for 1-4 hours.
2. Heat the oil in a wok or medium saucepan over a medium/high heat, add the chicken and the marinade. Stir fry until the chicken is cooked (approximately 5 minutes)
3. Remove the cooked chicken from the pan and start to make the sauce.
Make the sauce
1. Heat the oil in the pan (used for cooking the chicken above) over a medium/high heat, add the garlic and fry gently, then add the finely chopped onions, fry until soft.
2. Add all the powdered spices and tomato puree. Stir fry the mixture for 1-2 minutes, if getting too dry add a drop of water (2 tbsp).
3. Add the cooked chicken and stir fry for 2-3 minutes to infuse the spices.
4. Add the sliced pepper, sliced onions and sliced chillies, cook for a further 3 minutes.
5. To make the gravy, add ½ – ¾ cup of water and bring to the boil (don’t cover the pan).
6. Add the sliced fresh tomato and coriander. The dish is now ready to eat.
7. Serve with rice, chapatti or paratha and a vegetable curry