Abewsha
08-24-2011, 09:29 AM
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Ingredients
1kg (2 lbs) of skinless chicken breasts
12 tablespoons (180g or 6 oz) butter
2 tablespoons (30ml) garam masala
1 can (14oz) chopped tomatoes
5cm (2 inches) peeled and chopped fresh ginger root
3 large onions, peeled and finely chopped
3 teaspoons (15ml) turmeric
1 teaspoon (5ml) ground cumin powder
1 1/2 teaspoons (7.5ml) ground coriander powder
3 teaspoons (15ml) paprika
6 whole cardamoms
1 teaspoon (5ml) salt
6 cloves of garlic, peeled and grated
3 green chillies, finely chopped
2 finely chopped tomatoes
2 red bell peppers, seeded and sliced
Method
Cut the chicken breasts pieces into small bite-sized pieces
Melt 4 tablespoons (60g or 2 oz) of the butter in a pan over a low to medium heat, making sure the butter does not burn
Add the garam masala and mix well
Put a small handful of chicken pieces into the pan and stir well until the chicken is completely coated with the juice
Remove the chicken and put aside
Repeat the chicken coating process until all of the chicken has been coated
Heat the oven to 200C (400F)
Put the chicken into a casserole, add 1/2 of the can of chopped tomatoes (including juice), mix well and then cover and put the casserole into the oven
Cook the chicken for 20 minutes, stirring well every 5 minutes
Melt 8 tablespoons (120g or 4 oz) of the butter in a large pan over a medium to high heat
Add the ginger and the onion and stir-fry until the onions are oooked (takes about 10-15 minutes) stirring regularly
Add the turmeric, cumin, coriander, paprika and cardamom pods and stir-fry for 2 minutes
Add 1 cup (250ml or 1/2 pint) of water and bring to the boil
Reduce the heat and simmer for 5 minutes, stirring regularly
Add the salt, garlic, green chillies and the other half can of chopped tomatoes and then simmer for another 10 minutes, stirring regularly. The liquid will leave the curry as the cooking continues so be sure to keep stirring to make sure the curry doesn't stick to the pan. Add more water, if required
Add the chicken pieces and mix well
Put everything into the casserole, cover and put into the oven
Cook for 25 more minutes
Serve hot on rice, garnished with the chopped tomatoes and sliced bell peppers
Ingredients
1kg (2 lbs) of skinless chicken breasts
12 tablespoons (180g or 6 oz) butter
2 tablespoons (30ml) garam masala
1 can (14oz) chopped tomatoes
5cm (2 inches) peeled and chopped fresh ginger root
3 large onions, peeled and finely chopped
3 teaspoons (15ml) turmeric
1 teaspoon (5ml) ground cumin powder
1 1/2 teaspoons (7.5ml) ground coriander powder
3 teaspoons (15ml) paprika
6 whole cardamoms
1 teaspoon (5ml) salt
6 cloves of garlic, peeled and grated
3 green chillies, finely chopped
2 finely chopped tomatoes
2 red bell peppers, seeded and sliced
Method
Cut the chicken breasts pieces into small bite-sized pieces
Melt 4 tablespoons (60g or 2 oz) of the butter in a pan over a low to medium heat, making sure the butter does not burn
Add the garam masala and mix well
Put a small handful of chicken pieces into the pan and stir well until the chicken is completely coated with the juice
Remove the chicken and put aside
Repeat the chicken coating process until all of the chicken has been coated
Heat the oven to 200C (400F)
Put the chicken into a casserole, add 1/2 of the can of chopped tomatoes (including juice), mix well and then cover and put the casserole into the oven
Cook the chicken for 20 minutes, stirring well every 5 minutes
Melt 8 tablespoons (120g or 4 oz) of the butter in a large pan over a medium to high heat
Add the ginger and the onion and stir-fry until the onions are oooked (takes about 10-15 minutes) stirring regularly
Add the turmeric, cumin, coriander, paprika and cardamom pods and stir-fry for 2 minutes
Add 1 cup (250ml or 1/2 pint) of water and bring to the boil
Reduce the heat and simmer for 5 minutes, stirring regularly
Add the salt, garlic, green chillies and the other half can of chopped tomatoes and then simmer for another 10 minutes, stirring regularly. The liquid will leave the curry as the cooking continues so be sure to keep stirring to make sure the curry doesn't stick to the pan. Add more water, if required
Add the chicken pieces and mix well
Put everything into the casserole, cover and put into the oven
Cook for 25 more minutes
Serve hot on rice, garnished with the chopped tomatoes and sliced bell peppers