Читать книгу How To Cook 50 Cultural Recipes - Carsa Mehreen - Страница 5

half medium onion chopped

handful of sliced frozen mixed peppers

frozen garlic cube

salt

1/2 lb boneless chicken

cold water

3 tbsp chopped tin tomatoes

handful of fresh chopped coriander

2 tbsp mild curry powder

3/4 tsp granulated sugar

pinch of garam masala

a little less than 1/4 tsp geera

a little less than 1/4 tsp garlic salt

2 medium potatoes peeled &

cut (1 inch both sides)

10 tbsp cooking oil

pinch of paprika

crushed black pepper

2 tbsp natural greek yoghurt

Add 5 tbsp of oil to a non stick frying pan, heat for 30 seconds on medium heat. Add the potatoes and enough cold water to cover them. Cook until tender inside, when the water dries up, allow them to fry until golden brown. Add the paprika, pinch of salt and sprinkle over crushed pepper.

Add 3 tbsp of oil to a fairly large non stick pan and heat oil on medium heat for 30 seconds. Add the onions, mixed peppers, garlic, 1 tsp salt and fry until golden brown. Add the boneless chicken and fry for 2 minutes on medium heat, stirring occasionally. Add enough cold water to the pan so it just covers the chicken, put on high heat and cook for 15 minutes or until cooked inside.

Once cooked add the chopped tomatoes, coriander, curry powder, sugar, garam masala, geera, yoghurt, potatoes and garlic salt. Allow to cook on medium heat for a further 2 minutes. Finally put on low heat and simmer for 1 minute more, stir now and then. Serve with rice or naan.

Serves 2-3