Serves : 4
Ingredients :
675g/1.5 lb chicken breast fillet, skinned
15 ml/1 tbsp oil
2.5 ml/0.5 tsp cumin seeds
2.5 ml/0.5 tsp fennel seeds
1 onion thickly sliced
2 garlic cloves, crushed
2.5 cm/1 in piece fresh root ginger, finely chopped
15 ml/1 tsp curry paste
225 g/8 ozs broccoli, broken into florets
4 tomatoes, cut into thick wedges
5 ml/1 tsp garam masala
30 ml/2 tbsp chopped fresh coriander (cilantro)
naan bread to serve
Preparation :
- Remove any visible fat from the chicken and cut meat into 2.5 cm/1 inch cubes
- Heat the oil in a wok or heavy frying pan and fry the cumin and fennel seeds for 2 minutes, or until the seeds begin to splutter. Add the onion, garlic and ginger and cook for 5-7 minutes. Stir in the curry paste and cook for a further 2-3 minutes
- Add the broccoli florets and fry for about 5 minutes. Add the chicken cubes and fry for 5-8 minutes
- Add the tomato wedges to the wok, or pan with the garam masala and the chopped fresh coriander. Cook the curry for a further 5-10 minutes or until the chicken cubes are tender. Serve with naan bread