• 6servings
  • 55minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, E
MineralsMagnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1kg boneless chicken breasts, cut into big chunks

  2. 1 1/2 tsp ground black peppercorns and coriander seeds

  3. tsp garam masala (blend of Indian spices, which you'll find in your local supermarket)

  4. 1tsp paprika

  5. 1 1/2 tsp turmeric

  6. tsp red chilli flakes

  7. 2 fresh tomatoes, sliced

  8. Handful of fresh coriander, chopped

  9. 3 bay leaves

  10. 450ml water

  11. 3tbsp sunflower oil, ghee or olive oil

  12. 2tsp cumin seeds

  13. 2 medium onions, peeled and chopped

  14. 1 head of garlic, cloves peeled and chopped

  15. Small tin of chopped tomatoes

  16. 5cm piece of root ginger, peeled and chopped

  17. 2 whole green chillies

Instructions Jump to Ingredients ↑

  1. Wash the chicken and drain it well.

  2. For the tarka masala sauce: Heat the oil in a large pan until fairly hot, add the cumin seeds and fry for 10 secs. Add the onions and fry until golden brown, then add the garlic and fry until slightly golden. Drain the tomatoes (keep the juice) and add them to the pan. Next add the ginger, chillies and cook until the oil begins to separate.

  3. Put the chicken, salt, spices and chilli flakes into the pan and cook over a fairly high heat. Keep turning the chicken and continue to cook until the meat is sealed and browned and the liquid has evaporated. Add the juice from the can of tomatoes and about 450ml of water, bring to the boil and simmer over a medium heat for about 15 mins or until the chicken is tender. Add the fresh tomatoes about 3 mins before the end of the cooking time.

  4. Sprinkle in the fresh coriander and bay leaves and serve with chapattis, boiled rice or puris (Indian bread).


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