Total Steps
5
Ingredients
13
Tools Needed
4
Ingredients
- 1 bunch Fresh coriander, chopped
- 2 Tomatoes, finely chopped
- 2 Onions, peeled and chopped
- 1 tablespoon Tomato puree
- 1 teaspoon Salt
- 1 teaspoon Garam masala
- 2 tablespoons Mixed curry powder
- 1 teaspoon Ginger
- 1 teaspoon Garlic
- 1 package Dry fenugreek leaves (Methi)
- 5 tablespoons Vegetable oil
- 2 ounces Butter(optional)
- 2 Chicken breasts, skinned and boned, cut into chunks
Instructions
Step 1
Heat the oil or butter over a low heat, then add the garlic and ginger and cook until they begin to brown. Add the onions and stir for about 5 minutes until they soften.
Step 2
Add the curry powder, tomato puree, garam masala and salt. Mix until all the spices are blended then add some water and cook for about 5 minutes.
Step 3
Add the chicken chunks and Methi leaves and cook for 10 minutes, adding water when necessary. Stir occasionally. Add the tomatoes and cook for another 5 minutes.
Step 4
To finish, turn up the heat and stir briskly until the remaining liquid forms a thick gravy. Check the chicken is cooked by cutting a piece in half; it should be white right through.
Step 5
When cooked, sprinkle with fresh coriander and serve as a main course with rice and naan bread.