Ingredients Jump to Instructions ↓

  1. Marinade

  2. 2 tablespoons 30ml Cumin seeds

  3. 2 tablespoons 30ml Coriander seeds

  4. 2 tablespoons 30ml Paprika

  5. 1 teaspoon 5ml Mango powder -

  6. 1 teaspoon 5ml Chili powder - to taste

  7. 1/8 teaspoon 0.6ml Red food coloring

  8. 1 Lime, juice of

  9. 1 Yogurt

  10. Salt to taste

  11. Other Ingredients

  12. 1 1/2 lbs 681g / 24oz Chicken - diced

  13. 4 Garlic - chopped

  14. 1 Onion - very finely chopped (large)

  15. Chicken stock or water

  16. Oil or ghee for frying

Instructions Jump to Ingredients ↑

  1. Method: Grind the spices and mix with marinade ingredients Immerse chicken in marinade and leave in the fridge for 24 hours Heat Oil in a frying pan (skillet!) or wok until very hot Stir fry chicken vigorously for about 5 minutes (you may need to do it in 2 batches, depending on the size of your pan) Remove chicken and keep warm.

  2. Fry onion and garlic until just light brown and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it; an extra tsp of cumin and coriander may 'lift' it a little.

  3. Simmer until chicken is cooked and sauce is nice and thick.

  4. Serve with basmati rice.


Send feedback