Spicy chicken

Prep Time: 30
Servings: 4
Cooking Time: 60
  • 0.000 - 8 chicken portions (thighs and drumsticks work well)
  • 15.00ml - chicken masala
  • 45.00ml - oil
  • 0.0002 - salt and freshly ground black pepper
  • 0.000 - 2 onions, chopped
  • 0.000 - 4 cloves garlic, crushed
  • 30.00ml - fresh ginger, finely grated
  • 0.000 - 2 fresh green chillies, seeded and finely chopped
  • 0.000 - 4 tomatoes, peeled and cubed (or a tin of chopped tomatoes)
  • 0.000 - 12 dried curry leaves
  • 30.00ml - fresh lemon juice
  • 5.00ml - sugar
  • 60.00ml - fresh coriander leaves
Rub the chicken with the masala. Heat the oil in a heavy-based saucepan and fry the chicken until brown on all sides. Remove the meat from the saucepan, season with salt and freshly ground black pepper, and set aside. Sauté the onion in the same saucepan until soft and translucent. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the chicken and tomatoes followed by the curry leaves, lemon juice and sugar. Season with salt and freshly ground black pepper. Bring to the boil then simmer, covered, until the chicken is soft and cooked through. Taste and, if necessary, season. Stir in the coriander leaves and serve with basmati rice.
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April 2023

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