Ingredients
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8 ounces skinless chicken, and cubed
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1 teaspoon coriander seed, crushed (not ground)
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1 teaspoon cumin seed, crushed
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1/2 teaspoon turmeric
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3 garlic cloves, crushed to a pulp
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1 teaspoon ginger, pulp
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1 teaspoon salt
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2 teaspoons paprika
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1/4 teaspoon ground fenugreek
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1 1/2 teaspoons tomato puree
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1/2 pint warm water
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1/4 pint malt vinegar
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1 tablespoon oil
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1 large onion, sliced
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6 curry leaves
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1 large potato, peeled and cubed
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1 teaspoon hot chili powder
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2 fresh green chilies, chopped
Instructions
- In a bowl mix together the coriander seeds, cumin seeds, chilli power, turmeric, garlic pulp, ginger pulp, salt, paprika, tomato puree, fenugreek with the water and vinegar.
- Add the chicken and allow to stand till needed.
- In a wok heat the oil and fry the onion and curry leaves till golden.
- Reduce the heat and add the chicken with the spice mix and stir fry for 3 minutes.
- Add the potato, cover the wok with a lid and cook over low heat till the potato is cooked.
- Garnish with green chillies.