Serves : 4
Ingredients :
30 ml/2 tbsp corn oil
1.5 ml/0.25 tsp fenugreek seeds
1.5 ml/0.25 tsp onion seeds
2 onions, chopped
2.5 ml/0.5 tsp chopped garlic
2.5 ml/0.5 tsp chopped fresh root ginger
5 ml/1 tsp coriander
5 ml/1 tsp chilli powder
5 ml/1 tsp salt
400g/14 oz can tomatoes
30 ml/2 tbsp lemon juice
350g/12 oz/2.5 cups cubed chicken
30 ml/2 tbsp fresh coriander (cilantro)
3 green chillies, chopped
0.5 red (bell) pepper, cut into chunks
0.5 green (bell) pepper, cut into chunks
fresh coriander sprigs, to garnish
Preparation :
- In a medium size pan, heat the oil and fry the fenugreek and onion seeds until they turn a shade darker. Add the chopped onions, garlic and ginger, and fry for about 5 minutes, or until the onions turn golden brown. Reduce the heat to very low
- Meanwhile, in a separate bowl, mix together the ground coriander, chilli powder, salt, tomatoes and lemon juice
- Pour this mixture into the pan with the onions and increase the heat to medium. Stir fry for about 3 minutes
- Add the cubed chicken and stir fry for 5-7 minutes
- Add the coriander, chillies and peppers. Lower the heat, cover and simmer for 10 minutes or until the chicken is cooked.
- Serve hot, garnished with fresh coriander sprig
Cooking Tip :
For a milder version of this delicious curry, omit some or all of the green chillies