©2006 Globalavida LLc
Ingredients:
2 pounds chicken breasts
3 tablespoon ghee (clarified butter)
1 teaspoon cumin seeds
1 red pepper - sliced into chunks
4 green chilies - sliced lengthways
1 onion - finely chopped
1 green pepper - seeded and finely chopped
1 garlic clove - crushed
¾ inch piece fresh ginger root - finely chopped
1 teaspoon cinnamon
1 teaspoon cardamom
¼ teaspoon ground cloves
½ teaspoon turmeric
¼ teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon salt
1 14-ounce can chopped tomatoes
2 tablespoons fresh coriander - chopped
Fresh coriander sprig
Remove skin and fat from chicken and cut the meat into 1-inch cubes.
Heat the ghee in a wok or heavy based frying pan and fry the cumin seeds until they start to pop. Add the onion, peppers, garlic and ginger and fry for 6-8 minutes.
Stir in the cinnamon, cardamom, ground cloves, turmeric, chili powder, ground coriander, cumin, and salt and add 4 Tbsp water; fry 2 more minutes.
Add the chicken cubes and fry for about 5 minutes. Add the canned tomatoes and chopped fresh coriander. Cover the wok or frying pan with a lid and cook for about 15 minutes or until the chicken cubes are tender.
Garnish with a sprig of fresh coriander and serve with rice.
Serves 4