Cooking Time: 40 minutes
Serves: 4 people
- 400 gm chicken breast, skinless, cut into small pieces (or leave on bone for a truly authentic experience)
- 4 Tbsp. of oil
- 4 large tomatoes, diced
- 2 tbsp ginger (fresh or paste)
- 1½ tbsp garlic (fresh or paste)
- 2 small hot green chilli’s take seeds out if you don’t want it hot
- Red chilli paste, to taste
- ½ cup water
- 1 cup yoghurt
- Methi (fenugreek) leaves – dried or fresh
- ½ tsp garam masala
- Fresh coriander
- Cook the chicken in a wok or a heavy skillet, with 1/2 cup of water, preferably over gas, although electric burner on high will also do. The key is high heat throughout the cooking process and set aside.
- Add chicken to the wok or a saucepan with 4 tbsp oil, the tomatoes, ginger, garlic, green chillies, red chilli paste and cook for 3 minutes and add rest of the water the chicken was cooked. Don’t be afraid to add more water if you want extra gravy
- Cook on high heat, stirring often, until water has boiled off and curry starts to thicken. Take the pan away from heat when adding yogurt so it does not curdle use Greek yogurt where possible..
- Add yoghurt and methi leaves. Continue cooking on medium heat, stirring often, until yoghurt has boiled and made a thick gravy.
- Stir in garam masala and add fresh Coriander and cook for a couple of minutes.
- Serve with roti and/or rice.
How often have you cooked fresh, vibrantly coloured green vegetables only to find them lose their entire colour end up looking insipid? Too often for me!
The trick is to add a little turmeric powder to the oil (when frying the masala) just before you put in the Vegetables. The result? Fresher looking, greener cooked vegetables!