Indian inspired, easy and quick way of preparing chicken. You can use chicken breast but I highly reccomend to use tights which are more tasty.
This dish is very aromatic and deep-flavoured. Don't be discouraged by the long list of ingredients- the dish is very simple to make. Adjust the level of spiciness to your liking, although it should be quite hot. Serve the chicken with a dollop of plain yoghurt to ease your taste buds.
This is how they eat in India 🙂
Makes 3-4 servings
- 600 grams chicken (breast or tights), cut into 2,5cm cubes
- 1 tbsp oil
- 1 onion, finely chopped
- 1 green pepper, deseeded and finely chopped
- 1 red pepper, deseeded and finely chopped
- 1 clove garlic, finely chopped
- 2 cm piece of fresh ginger, finely chopped
- 1 can (400g) chopped tomatoes
- 1 tbsp tomato paste
- 1 tsp corriander seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1/4 tsp chili flakes
- 1/2 tsp turmeric
- 1 tbsp white wine vinegear
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground corriander
- fresh coriander to garnish
- natural yoghurt to serve
Heat the oil in a wok or heavy pan.
Fry the cumin seeds, coriander seeds and fennel seeds for 1-2 min until splutter.
Add the onion, peppers, garlic and ginger and fry for 5-7 minutes.
Stir in the chili flakes, ground coriander and cumin and salt. Add vinegear and 1-2 tbsp of water and fry for further 2 minutes.
Add the chicken cubes, canned tomatoes, tomato paste and sugar. Stir.
Cover the wok/pan tightly with the lid and cook for about 15-20 minutes or until the chicken cubes are tender.
Check the seasoning and add more salt/sugar if neccessary.
Transfer the chicken to the serving plate, add the pepper sauce.
Garnish with fresh coriander leaves and serve with the plain yoghurt on the side.
Serve with rice and/or naan bread.