Ingredients
- 3 plump cloves garlic peeled and roughly chopped
- 2.5 cm cube fresh ginger peeled and sliced
- 4 tbsps oil peeled and finely sliced
- 2 medium onions
- 10 fresh curry leaves
- 1 fresh green chilli slit lengthways
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 500 g boneless, skinless chicken cubed
- 1 tsp garam masala
- 1/2 tsp ground pepper
- sea salt
Servings:
Instructions
- Pound the garlic and ginger to a fine paste in a pestle and mortar, then set aside.
- Heat the oil in a large frying pan then add the onions, curry leaves and green chilli. Cook over a medium heat until the onions are brown.
- Add the garlic/ ginger paste and cook for 5 minutes, stirring occasionally . Add the coriander and turmeric plus a good pinch of salt. Mix well and cook for a further 5 minutes.
- Add the chicken to the pan and stir through, then add 225 ml water and the garam masala, Mix well, then cover and cook over a low heat for 5 minutes, or until the chicken is cooked through.
- Stir in the ground pepper, then remove from the heat and serve.
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