Tuesday, 30 November 2010

Chicken Masala


2 large chicken breasts, cut into chunks
3 cloves garlic, grated
2 green chilli, finely chopped (medium hot)
1 1/2" fresh ginger, peeled and grated
5 medium tomatoes, chopped
1 large onion, finely chopped
1 tbsp curry leaves
1 bay leaf
1/2 cinnamon stick
1 black cardamom pod
3 green cardamom pods
1 tsp salt
2 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
Oil for frying

Heat 2 tbsp oil in a heavy based frying pan, add the curry leaves, bay leaf, cinnamon stick, black cardamom and green cardamon, stir fry for a few seconds.

Add the chopped onion, turn down the heat to medium and cook for 10 minutes, stirring frequently until the onions are soft and light brown.

Add the chilli, ginger and garlic and cook for a further 2 minutes.  Stir in the turmeric and ground coriander.

Add the tomatoes and salt and cook over a medium heat until the tomatoes are pulpy.

Put in the chicken and stir to combine.  Add 1/2 pint water and bring up to the boil.

Simmer with a lid slightly off for 30 minutes.  Remove the lid and cook gently until thickened.

5 minutes before serving sprinkle over the garam masala.  Serve with basmati rice.

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