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3 Chicken Breasts (diced)
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1 Onion (finely chopped)
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12 Habanero/Scotch Bonnet Chillies (finely chopped)
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4 cloves of Garlic (Lehsan) (crushed)
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1 (2"-piece) of Ginger (Adrak) (grated)
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4 tbsp. of Fresh Cilantro/Coriander Leaves (Hara Dhania) (roughly chopped)
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1 more tbsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (whole)
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1 tsp.
Garam Masala Powder
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2 tsp. Curry Powder
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3 tsp. Red Chilli Powder (Pisi Lal Mirch)
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1 cup of Curry Masala Gravy
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5 tbsp. Vegetable Oil
- Make a paste out of the curry powder and red chilli powder by adding a little water.
- Fry the onion until translucent in the vegetable oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 seconds. Add the Chicken pieces and seal well on all sides. Add half of the Masala Gravy and simmer for 20 minutes or until the Chicken is cooked, stirring constantly. If needed add more masala gravy and water to prevent the curry from becoming too thick or dry.
- Now add the finely chopped coriander leaves and
garam masala powder
and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
