Good for:
Healthy skin and hair
World food:
Indian
Nutrition per serving
Calories (kcal)
481
Fat (g)
20.0
Carbs (g)
41.0
Protein (g)
33.0
Salt (g)
1.7
Sugar (g)
20.0
Ingredients
5
Chickens ((5 thigh), skinless, fillet, cut into bite sized pieces)
1
tbsp
Ground ginger (coarsely coated)
0.5
tsp
Turmeric
0.5
tsp
Chili Powder
0.5
tsp
Fennel Seeds (whole)
1
Cinnamon (stick)
2
Whole
Hot Chili Pepper (red jalapeno, dried)
0.5
tsp
Black Peppercorns
3
tbsp
Vegetable Oil
1
tsp
Mustard Seeds
9
Curry Leaves (leaves)
1
Whole
Onion (thinly sliced)
2
Whole
Tomato (small, chopped)
0.25
Cup
Coriander ((cilantro leaves), handful, chopped)
4
Piece
Roti (to serve)
Method
- Put the chicken in a large bowl along with the ginger, turmeric, and chilli powder. Stir well and leave to marinate for 20 minutes.
- Use a pestle and mortar to lightly bash the fennel seeds, cinnamon, dried chilies, and peppercorns and set aside.
- Heat the oil over medium heat in a wok or large frying pan. Add the mustard seeds and, when they begin to pop, fry for 10 seconds. Add the crushed spices and fry for a minute. Add the curry leaves and, as they splutter, add the onion. Fry for 7-8 minutes, stirring often. Add the marinated chicken and turn the heat up slightly, frying for 4 minutes. Season with a little salt.
- Lower the heat, cover, and cook the chicken for 10 minutes, stirring halfway through.
- Add the tomatoes and continue cooking uncovered for 4-5 minutes. Sprinkle over the coriander
and serve with rotis.
