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450 grams or 1 pound of Boneless Chicken (cut into 2.5 cm/1 inch cubes
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8 Tomatoes (sliced)
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2 cloves of Garlic (Lehsan) (crushed)
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6 Curry Leaves (Karhi Pattay)
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1 tbsp. of fresh Coriander/Cilantro Leaves (Hara Dhania) (freshly chopped)
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¼ tsp. of Mustard Seeds (Rai)
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1 tsp. of Ground Coriander (Pisa Dhania)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch)
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1 tsp. Salt
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1 tsp. Ground Cumin (Pisa Zeera)
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1 tbsp. Sesame Seeds (Til) (toasted)
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150 ml or 5 fluid ounces of Water
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4 tbsp. of Vegetable Oil
- Heat the oil in a large pan, add the curry leaves and mustard seeds and mix well.
- Add the tomatoes and cook for 5 minutes, stirring, then add the ground coriander, chili powder, cumin, salt and garlic and continue to cook for a further 2-3 minutes.
- Raise the heat then add the cubed chicken and stir fry for 5 minutes.
- Pour in the water, bring to the boil, then simmer for 20-30 minutes, stirring from time to time, until the chicken is cooked and the sauce has thickened.
- To serve - transfer to a heated serving dish and sprinkle the sesame seeds and chopped coriander over the top. Serve immediately.
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