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  • 4servings
  • 240calories

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. sunflower oil

  2. 2 medium onions , halved and finely sliced

  3. 4 garlic cloves , finely chopped

  4. 25g ginger , peeled and finely chopped

  5. 2 green chillies , finely chopped (take out the seeds if you like)

  6. 2 heaped tsp cardamom pods , seeds crushed

  7. 2 tsp ground cumin

  8. 2 tsp ground coriander

  9. 1 tsp fennel seeds

  10. juice of 1/2 lemon

  11. 4 skinless chicken breasts , cut into pieces

  12. 400g tin chopped tomatoes

Instructions Jump to Ingredients ↑

  1. Heat 1 tbsp oil in large non-stick frying pan and cook the onion until soft and lightly coloured. Add the garlic, ginger and chilli and cook for 2 minutes more. Sprinkle the spices over and fry for a minute.

  2. Stir in the lemon juice and chicken and cook for 2 minutes. Pour the tomatoes into the pan, add 150ml water, a pinch of salt and sugar and bring to a simmer. Cook for 15 minutes, stirring occasionally. Serve with steamed basmati rice.

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