Serves 4

Ingredients

500g skinless Chicken Breast (cut into cubes) 
3 Tbsp Sunflower Oil
2 Bay Leaves
4 Cloves
4 Cardamom Pods, crushed
1 Cinnamon Stick
2 Onions, skinned and chopped
1 Tbsp Ginger Paste
1 Tbsp Garlic Paste
1 Tsp Ground Coriander
1 Tsp Turmeric
1 Tsp Chilli Powder
2 Tsp Tomato Puree
Sea Salt & Freshly Ground Black Pepper
50 g Cashew Nuts, ground with a little water to make a pastea 
2 Tbsp Coriander, leaves picked

How to Cook:

Heat the Oil in a large pan and add the Cinnamon Stick, Cloves, Bay Leaves and crushed Cardamom Pods
Cook over a low heat for 2 minutes
Add the Onions and stir well
Cook over a medium heat for about 5 minutes or until the Onions are soft
Add the Ginger Paste, Garlic Paste, Ground Coriander, Turmeric, Chilli Powder and Tomato Puree
Mix well and cool over a low heat for 5 minutes, stirring occasionally
Add the Chicken, Salt and Black Pepper to taste 
Add about 100 ml water
Bring to the boil, cover and simmer for 15-20 minutes or until the Chicken is cooked
Add the Cashew Paste and stir well
Simmer for a further 3 minutes
Serve garnished with the Coriander leaves and Chapattis

 

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