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Preparation Time:
Cooking Time:
Ingredients:
2 tbsp ghee
3 garlic cloves, crushed
1 onion, chopped finely
2 tbsp garam masala
1 tsp coriander seeds, ground
1/2 tsp dried mint
1 bay leaf
750 g boneless chicken meat, diced
1 cup chicken stock
1 tbsp fresh coriander (cilantro), chopped
1 tsp salt
warm naan (bread) or chapatis, to serve Method:
1. Heat the ghee in a karahi, wok or a large, heavy frying pan (skillet). Add the garlic and onion. Stir-fry for about 4 minutes until the onion is golden.
2. Stir in the garam masala, ground coriander, mint and bay leaf.
3. Add the chicken and cook over a high heat, stirring occasionally, for about 5 min.
4. Add the stock and simmr for 10 min, until the sauce has thickened and the chicken juices run clear when the meat is tested with a sharp knife.
5. Stir in the fresh coriander and salt and salt to taste, mix well and serve immediately with warm naan bread or chapatis.
Cook's Tip:
Always heat a Karahi or wok before you add the oil to help maintain the high temperature.
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