|
Ingredients
|
Quantity
|
|
Skinned and boned chicken – cut into 2”
strips
|
1 ½ pounds
|
|
Garlic clove – crushed
|
4 large
|
|
Natural yoghurt
|
3 ounces
|
|
Ghee or unsalted butter
|
2 ounces
|
|
Onion – finely sliced
|
1 large
|
|
1” cube root ginger – grated
|
1 piece
|
|
Ground coriander
|
2 tbsp
|
|
Ground cumin
|
1 tsp
|
|
Ground turmeric
|
1 tsp
|
|
Chilli powder
|
½ to 1
|
|
Warm water
|
¼ pint
|
|
Salt
|
to taste
|
|
Double cream
|
2 tbsp
|
|
Garnish:
|
|
|
Hard boiled egg – quartered lengthwise
|
1
|
|
Tomato – cut into chunky pieces
|
1 large
|
|
Fresh coriander - chopped
|
1 tbsp
|
Mix the chicken thoroughly with the garlic and yoghurt. Cover and
set aside for 2 hours. You can leave it overnight in the fridge if you wish, but
bring to room temperature before cooking.
Heat the ghee or butter over a medium heat and fry the onions
until they are caramelised (7-8 minutes). Lift them with a slotted spoon and
press down with another spoon to remove excess fat. Drain them on absorbent paper.
In the same fat, fry the ginger, coriander, cumin, turmeric and
chilli powder for 30 seconds and add the chicken. Increase the heat to high, stir
and fry the chicken until it changes colour (4-5 minutes).
Add the water, salt and fried onions. Bring to the boil, reduce
the heat to low, cover the pan and cook for 15 minutes or until the chicken is tender.
Stir in the cream, simmer gently for 2-3 minutes, remove from the
heat and garnish with the egg and tomatoes. Scatter the fresh coriander all
over and serve with fried rice.
