700g cooked chicken – skinned and cut into chunks
5 Tablespoons vegetable oil or ghee (Indian clarified butter)
1 Tablespoon mustard seeds
1 Tablespoon cumin seeds
1 Teaspoon ground coriander
1 Teaspoon turmeric
1 teaspoon chilli powder
7 cloves garlic – smashed and finely chopped
1 inch piece of ginger – grated
1 red onion finely chopped
3 green chilli peppers
1 carrot cut into 2mm thick pieces
1 green bell pepper cut into strips
3 large tomatoes diced
1 bunch coriander leaves finely chopped
2 tablespoons garam masala
Juice of 2 limes
salt and pepper to taste
In a large frying pan or wok, heat the vegetable oil or ghee over high heat.
Throw in the mustard and cumin seeds. When they begin to pop, add the ground coriander, turmeric and chilli powder. Allow to sizzle for about 20 seconds.
Now add the onion and fry for about 2 minutes until it is translucent and lightly browned.
Toss in the garlic, ginger, carrots, chilli peppers and bell pepper. Fry for about two more minutes.
Throw in your chicken and chopped tomatoes and cook for about five more minutes. You may need to add a bit of water. The sauce should be thick and not too runny.
Add the rest of the ingredients and serve immediately
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