Hot Chicken Curry

(pic: godine)

Ingredients :

30 ml corn oil
quarter tsp fenugreek seeds
quarter tsp onion seeds
2 onions, chopped
half tsp garlic pulp
half tsp ginger pulp
1 tsp ground coriander
1 tsp chili powder
1 tsp salt
400 gr canned tomatoes
2 tbsp lemon juice
350 gr skinned, boned and cubed chicken
2 tbsp chopped coriander (cilantro)
3 fresh green chilies, chopped
half red bell pepper, cut into chunks
half green bell pepper, cut into chunks
fresh coriander sprigs



How To Make :

1. In a medium pan, heat the oil and fry the funegreek and onions seeds until they turn a shade darker. Add the chopped onions, garlic, ginger and cook for about 5 minutes, until the onions turn golden brown. Turn the heat to very low.

2. Meanwhile, in a separate bowl, mix together the ground coriander, chili powder, salt, canned tomatoes, and lemon juice.

3. Pour this mixture into the pan and turn up the heat to medium. Stir-fry for about 3 minutes.

4. Add the chicken pieces and stir fry for 5-7 minutes.

5. Add the fresh coriander, green chilies, the red and green bell peppers. Lower the heat, cover the pan and simmer for about 10 minutes, until the chicken is cooked.

6. Serve hot, garnish with fresh coriander sprigs.

*Serve 4
(Source : Lucia Perez)