II  Hot Chicken Curry  II

Ingredients: (Serves 4)

  • 350 gms/12oz./21/2 cups Chicken, skinned, bonned and cubed
  • 1/2 red bell pepper (capsicum), cut into chunks
  • 1/2 green bell pepper (capsicum), cut into chunks
  • 2 medyum onions, chopped
  • 1/2 tsp. garlic paste
  • 1/2 tsp. ginger paste
  • 400 gms/ 14oz./13/4 cups canned tomatoes
  • 2 tbsp. lemon juice
  • 2 tbsp chopped fresh coriander
  • 3 Fresh green chillies, chopped
  • 2 tbsp oil
  • 1/4 tsp. Fenugreek seeds (Methi Dana)
  • 1/4 tsp. Onion seeds
  • 1 tsp. coriander powder
  • 1tsp. chilli powder or to taste
  • salt to taste
  • Fresh coriander(Cilantro) spigs

Preperation :

  • In a medium saucepan, heat the oil , addfenugreek and onion seeds. Fry until they turn a shade darker.
  • Add onions, ginger-garlic paste and fry till onions turn golden brown in colour.Lower the heat to low.
  • In a bowl mix tomatoes, salt, coriander powder, chilli powder and lemon juice
  • Pour the mixture into the saucepan and turn the heat to medium. Stir-fry for 3 min.
  • Addthe chicken pieces and stir-fry for 5-6 min.
  • Add fresh coriander, green chillies and bell pepper chunks.
  • Lower the heat, cover the pan and let this simmer for about 10 min. or until chicken is cooked.
  • Serve hot garnished with coriander spigs.

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