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Spicy South Indian Chicken

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Spicy South Indian Chicken

Tuesday, 03 April 2007

Ingredients

At a glance

Regional

South India

Main Ingredient

Chicken

Serves

5 tablespoons Vegetable Oil
1/4 teaspoon turmeric
1.25cm piece of fresh root ginger, grated
1 teaspoon cumin seeds
1 large onion, chopped
300g pack Chicken Breast Fillets, diced
6-8 large green chillies, deseeded
2 tomatoes, chopped
1 tablespoon tomato purée
1 tablespoon ground coriander
Salt and freshly ground black pepper
Juice of 1/2 lemon
1 tablespoon chopped fresh Coriander leaves

Methods/steps

Heat the oil in a frying pan, add the turmeric, ginger and cumin seeds and fry for a few seconds to release their flavours.
Add the chicken, turn in the spices, then stir-fry over
a moderate heat for a few minutes until browned.
Chop most of the chillies and add to the pan with the tomatoes, tomato purée and just enough water to cover. Bring to the boil, reduce the heat, cover, and simmer for 10-15 minutes until tender, stirring occasionally.
Remove the lid 5 minutes before the end of cooking and add the ground coriander and seasoning.
Stir in the lemon juice. Slice the remaining.

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