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A delicious chicken dish, concocted by my father who is an outstanding cook, especially for my finicky daughter. It's great rolled up in a tortilla with salad, dollops of Greek yoghurt and chopped mint.
Difficulty: Easy
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| INGREDIENTS |
| Whole Chicken - 1 skinned and chopped up into bite- size pieces ( about 800 grams) |
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Marinate with: Ground Black Pepper - 1 teaspoon
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Cumin Powder - 1 teaspoon
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Coriander Powder - 2 tablespoon
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| Chilli Powder - 1 teaspoons (adjust according to taste) |
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Ginger and Garlic Paste - 2 tablespoons
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| Tomatoes - 3 medium, diced |
| Onions - 4 medium, sliced |
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Turmeric Powder - 1/2 teaspoon
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| Pinch of sugar |
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Curry Leaves - 1 sprig
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| Water - 1/4 cup |
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| METHOD |
| Cook marinated chicken with the ginger/garlic paste, tomatoes, turmeric powder and water. When chicken is completely done, set aside and fry onions in 2 teaspoons of oil in a large pan. Add the pinch of sugar to the frying onions to help brown them quickly. |
| Once onions are browned lightly, add the chicken and cook till the sauce is thickened. Throw in curry leaves, adjust seasonings and remove. Serves 4. |
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| TO TWEAK THIS |
| Use skinned, boneless chicken fillets and substitute the curry leaves with basil leaves. Turkey mince can be used instead of the chicken in this recipe. A couple of beaten eggs added at the end of cooking time and the whole thing scrambled, makes for a delicious filling for rustic rolls or in wraps. |
