110
Ingredients
- 3 curry leaves
- 1⁄4 teaspoon mustard seeds
- 1⁄4 teaspoon fennel seeds
- 1⁄4 teaspoon onion seeds
- 1⁄2 teaspoon crushed dried redchillies
- 1⁄2 teaspoon cumin seeds
- 1⁄2 teaspoon fenugreek seeds
- 1⁄2 teaspoon crushed pomegranate seeds
- 1 teaspoon salt
- 1 teaspoon shredded fresh root ginger
- 3 garlic cloves, sliced
- 50ml/2fl oz corn oil
- 4 fresh green chillies, slitlengthways
- 1 large onion, sliced
- 1 tomato, sliced
- 700g/11 ⁄2lb skinless chicken breast fillets, cubed
Instructions
- In a large bowl, mix together the curry leaves, mustard seeds, fennel
seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds
and crushed pomegranate seeds. Add the salt, ginger and garlic. - Heat a wok until very hot. Add the oil and, when the oil is hot, add the
spice mixture, then the green chillies. Stir-fry for a minute or so. Add the
onion to the wok and stir-fry over a medium heat for 5–7 minutes. - Add the tomato and chicken pieces to the wok and cook over a medium
heat for 7 minutes or until the chicken is cooked through and the sauce
has reduced slightly. - Stir the mixture over the heat for a further 3–5 minutes, then serve hot
