A delicious chicken curry recipe which works well all year round. It also works well if you replace the chicken with fish.
INGREDIENTS
- 3 tbsp sunflower or olive oil
- 1 medium onion, sliced
- 2 skinless and boneless chicken breast fillets, chopped
- into bite-size pieces
- 2 tbsp tomato puree
- 1/4 tsp sea salt
- 3 drops Turmeric Spice Drops®
- 4 drops Coriander Seed Spice Drops®
- 3 drops Red Chilli Spice Drops®
- 2 drops Cumin Seed Spice Drops®
- 4 drops Garam Masala Spice Drops®
- 1 drop Garlic Spice Drops®
- 1 drop Ginger Spice Drops®
- Fresh coriander leaves for garnish
METHOD
- Heat a pan on medium heat and then add the oil.
- Put in the onion and fry for 1 minute. Add the chicken and continue to fry for 7-8 minutes until the chicken is white on the outside.
- Stir in the tomato puree and fry for another minute.
- Add 6-8 tablespoons of water. Turn down the heat and let it simmer for 2 minutes more.
- Cut a piece of chicken in half to check that it’s cooked through. If not, add a little extra water and cook for a few minutes longer.
- Stir in the salt and add all the Spice Drops® and mix well together.
- Serve with hot Pita bread or plain Basmati rice and garnish with the fresh coriander leaves.
RECIPES THAT ALSO USE CORIANDER SEED, CUMIN SEED, GARAM MASALA SPICES, GARLIC, GINGER, RED CHILLI, TURMERIC
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