Serves 4 / Easy – / Prep 45 mins
This is a mouth-watering Indian style chicken curry, and once you have deep fried the chicken first, it is fairly simple to cook. It is usually served with chapattis and rice, but you can also serve with chips (fries in the US) or mashed potato.
For this recipe you’ll need a wok and deep frying pan to fry the chicken.
Ingredients
Ghee – 4 tbsp
Vegetable oil – 600ml
Chicken breast, chopped – 900g
Onions, large, finely chopped – 3
Chilli powder – 3 tsp
Garam Masala – 1 tsp
Green Chillies, finely chopped – 6
Garlic powder – 1 tsp
Tandoori masala – 3 tsp
Tumeric powder – 1 tsp
Salt – 1 tsp
Soy Sauce – 3 tsp
Tomato puree – 2 tsp
Water – 300ml
Coriander, chopped (optional)– 1 handful
Method
- Heat the vegetable oil in a deep frying pan to a high temperature. Add the chicken pieces as many at a time that fit comfortably in the pan and are completley covered by the oil. Fry until golden brown.
- In your wok, heat the ghee and fry the chopped onions on a medium heat until golden brown.
- Add the chilli powder, garam masala, green chillies, garlic powder, tandoori masala, tumeric, salt, soy sauce and tomato puree, stir well and fry for about 1-2 minutes.
- Add the fried chicken and mix well. Cook for a further 2-3 minutes stirring continuously . Add the water and bring to the boil. Stir, reduce the heat to a simmer, cover and cook gently for another 15 minutes.
- If using, serve garnished with the green coriander.
