Ingredients :
- 450 g Chicken (any cut)
- 2 Large onions sliced
- 1/2 tsp Cumin seed
- 1 Bay leaf
- 1/2 inch Cinnamon stick
- 1 Whole Aniseed
- 2 Whole Cardamoms
- 1 tsp Whole peppercorn
- 1/4 tsp Ground Cumin powder (jeera)
- 1/3 tsp Ground Turmeric powder (haldi)
- 2 Green chillies finely sliced (optional or vary quantity to taste)
- 1/2 tsp Ground Coriander powder (Dhaniya)
- 1/4 tsp Ground Garam Masala powder
- to taste Salt
- 1 1/2 tbsp Madras Curry powder
- 3-4 clove crushed garlic
- 1 can Plum tomatoes
- 1 cm cube of ginger finely grated
- 1 green capsicum / bell pepper sliced
- 1 cup boiled water (optional)
- 1 cup finely chopped Fresh Coriander
Method :
- In a heavy based pan heat up the cooking oil
- Add the cumin seeds, aniseed, bay leaf, cardamom, cinnamon stick and garam masala to the oil and fry for 1 minute.
- Then add the garlic and ginger and green chillies and fry until garlic ginger is golden brown.
- Add the chicken and fry until golden brown.
- Add the sliced onions and cook until onion is golden brown (approx 10 min on medium heat). Add salt to soften the onions.
- Add the rest of the spices and cook until the oil separates from the masala mixture (approx 10 min)
- Add the can of plum tomatoes and cook for further 5 min or until sauce thickens
- If you want the sauce slightly looser add the boiling water (this is optional)
- Add the green peppers and cook for further 5 min.
- Garnish the curry with the fresh coriander, and switch off the heat. Serve with boiled rice or naan bread. Enjoy
0 komentar:
Posting Komentar