Ingredients
1 Medium onion sliced into rings
1 tsps garlic paste crushed
1 tblsp mixed masala
500g chicken pieces, skinned and deboned (fillet)
1 tsp fennel powder (saumph)
fresh coriander leaves
oil
1 tsp ginger paste
1 tblsp curry powder
1 x 410g can tomato puree
curry leaves
1 tsp garam masala
Method
1. Fry the onion in a little heated oil until tender
2. Add the garlic and ginger pastes and stir in the masala and curry powder
3. Add the tomato puree
4. Simmer for a few minutes until fragrant
5. Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant.
6. Stir in the fennel (saumph) powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves
7. Serve with rotis or rice
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