Publications
Prep Time: 30
Servings: 4
Cooking Time: 60
Ingredients
- 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
Method
Poultry
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.
