Ingredients
serve 4
1 tbsp vegetable oil
1 small green capsicum ( pepper), thinly sliced
1 small red capsicum ( pepper), thinly sliced
1 onion,thinly sliced
5 cm piece of fresh ginger, finely chopped
2 cloves garlic, crushed
2 tbsp garam masala
1 tsp paprika
1 tsp turmeric
1 tsp chilly powder
4 cardamom pods, crushed
salt to taste
8 chicken fillets, cut into 4 pieces
200g natural yogurt
400g can chopped tomatoes
200ml water
fresh coriander
mango chutney to serve
In the hot oil, add the peppers, onion,ginger,garlic, spices and salt.
Cover and fry for 5 minutes( low heat)
Add the chicken and stir until it change colour, stir in the yogurt and cook gently for 5 minutes
Stir in the tomatoes and water and bring to boil, then reduce the heat, cover and simmer for 25 minutes.
If the sauce becomes too dry add some water
serve with rice and the chutney
serve 4
1 tbsp vegetable oil
1 small green capsicum ( pepper), thinly sliced
1 small red capsicum ( pepper), thinly sliced
1 onion,thinly sliced
5 cm piece of fresh ginger, finely chopped
2 cloves garlic, crushed
2 tbsp garam masala
1 tsp paprika
1 tsp turmeric
1 tsp chilly powder
4 cardamom pods, crushed
salt to taste
8 chicken fillets, cut into 4 pieces
200g natural yogurt
400g can chopped tomatoes
200ml water
fresh coriander
mango chutney to serve
In the hot oil, add the peppers, onion,ginger,garlic, spices and salt.
Cover and fry for 5 minutes( low heat)
Add the chicken and stir until it change colour, stir in the yogurt and cook gently for 5 minutes
Stir in the tomatoes and water and bring to boil, then reduce the heat, cover and simmer for 25 minutes.
If the sauce becomes too dry add some water
serve with rice and the chutney
