Читать книгу How To Cook 50 Cultural Recipes - Carsa Mehreen - Страница 7

medium onion chopped

handful of sliced frozen mixed peppers

frozen garlic cube

salt

3 pinches of fenugreek/paprika

1/2 lb boneless chicken cut

(2 inch both sides)

cold water

2 tbsp mild curry powder

pinch of geera

pinch of garam masala

1/2 tsp garlic salt

4 tbsp chopped tin tomatoes

handful of fresh chopped coriander

1 1/2 tsp granulated sugar (optional)

2 medium potatoes peeled &

cut (1 1/2 inch both sides)

10 tbsp cooking oil

crushed black pepper

Put 5 tbsp oil in a non stick pan and heat for 30 seconds on medium heat, add the potatoes and enough water to cover them, allow them to cook until tender inside. Once water has dried up, add 2 pinches of salt, sprinkle over crushed pepper, paprika and fry for a couple of minutes until golden brown.

Put 3 tbsp oil in a fairly large non stick frying pan and heat for 30 seconds on medium heat. Add the onion, mixed peppers, garlic, 3/4 tsp salt and fenugreek, fry until golden brown. Then add the chicken, mix in well and fry for 2-3 minutes.

Now add 300 ml cold water or just enough to cover the chicken, cook for 10 minutes or until cooked inside. Once cooked add the curry powder, garam masala, geera, garlic salt, chopped tomatoes, coriander and sugar. Cook for a further 2 minutes, stirring occasionally.

Add the fried potatoes to the chicken and then eventually put it on low heat, allowing it to simmer for another 30 seconds. Stir now and then. Serve with rice or naan.

Serves 2-3