This curry has a flavourful thick sauce, and includes red and green peppers for extra colour. Serve with whole wheat chapatis or plain boiled rice.
ingredients
serves 4
2 tbsp corn oil
1/4 tsp fenugreek seeds
1/4 tsp onion seeds
2 onions, chopped
1 garlic clove, crushed
1/2 tsp grated fresh root ginger
1 tsp ground cilantro
1 tsp chilli powder
1 tsp salt
14 ounce can tomatoes
2 tbsp lemon juice
3/4 pound chicken without skin and bone, cubed
2 tbsp chopped fresh cilantro
3 green chillies, chopped
1/2 red pepper, cut into chunks
1/2 green pepper, cut into chunks
fresh cilantro leaves, to garnish
method
1. Heat the oil in a medium saucepan, and fry the fenugreek and onion seeds until they turn a shade darker. Add the onions, garlic and ginger and fry for about 5 minutes until the onions are golden. Lower the heat to very low.
2. Meanwhile, in a separate bowl, mix together the ground cilantro, chilli powder, salt, tomatoes and lemon juice.
3. Pour this mixture into the pan and turn up the heat to medium. Stir-fry for about 3 minutes.
4. Add the chicken and stir-fry for about 5 - 7 minutes. Take care not to overcook the chicken.
5. Add the fresh cilantro, green chillies and the pepper chunks. Lower the heat, cover, and simmer for about 10 minutes until cooked. Serve hot, garnished with fresh cilantro leaves.
more information
For a milder version of this delicious curry, simply omit some or all of the fresh green chillies.
