Ingredients
- 4 x Chicken Breasts, cubed (optional: meat of choice)
- 2 medium onions, finely sliced
- 4 Garlic cloves, finely sliced
- 1 thumbsized piece of Ginger, grated
- 400g Can tomatoes or passata
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground caraway
- 1 tsp black pepper
- 1 tsp chilli powder (to your own taste)
- a half tsp tumeric
- Salt (Season to taste)
- 1 tablespoon Garam Masala
Method
- Place the chicken on a plate, season well and set aside.
- Combine the coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
- Heat oil in a saucepan and place over a medium heat.
- Add the onion and allow to slowly sweat (this can sometimes take a little while), until deep brown – But not burnt! It might be a pain, but it will totally change the flavour, IN A GOOD WAY! I learnt this tip from a family I met on holiday, and have done it this way ever since!
- Stir in the Madras paste you prepared earlier, and cook off the spices. This should only take 1-2 minutes.
- Add the chicken and cook for 2-3 minutes until sealed in colour before adding the chopped tomatoes and coconut.
- Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.
- Remove the pan from the heat, and season to taste.
- Serve garnished with Naan bread, and chopped coriander.
Reblogged this on mamabatesmotel.
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