Hot Chicken Curry Recipe


Ingredients:

  • 2 tbsp Corn Oil
  • 1/4 tsp Fenugreek Seeds
  • 1/4 tsp Onion seeds
  • 1/2 tsp Garlic Pulp
  • 1/2 tsp Ginger Pulp
  • 1 tsp Ground Coriander
  • 1 tsp Chilli powder
  • 1 tsp Salt
  • 400 gm Canned Tomatoes
  • 2 tbsp Lemon Juice
  • 350 gm Chicken, boned and cubed
  • 2 tbsp Chopped Fresh Coriander
  • 3 Fresh Green Chillies, chopped
  • 1/2 Red (bell) Pepper, cut into chunks
  • 1/2 Green (bell) Pepper, cut into chunks
  • Fresh Coriander springs

Method:

  1. In a medium saucepan, heat the oil and fry the fenugreek and onion seeds until they turn a shade darker. Add the chopped onions, ginger and garlic and fry for about 5 mins until the onions turn golden brown. Lower the heat to very low.
  2. Meanwhile, in a separate bowl, mix together the ground coriander, chilli powder, salt, tomatoes and lemon juice.
  3. Pour this mixture into the saucepan and turn up the heat to mediunm. Stir - fry for about 3 mins.
  4. Add the chicken pieces and stir-fry for 5-7 mins.
  5. Add the fresh coriander, green chillies and sliced peppers. Lower the heat, cover the saucepan and let this simmer for about 10 mins until the chicken is cooked.
  6. Serve hot, garnished with fresh corinder springs.


Tip: To reduce fat by about 10 grams per serving, remove the skin from the chicken before marinating it.



< Prev    Next >