Recipes
More recipesClassic Chicken Curry
Tilda Pure Basmati rice is a perfect aromatic accompaniment to any Indian dish.
Difficulty (1-5): 2
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 2-3
Preparation
- Dry fry the cumin and mustard seeds until they start to pop, remove from heat and grind in pestle and mortar
- Fry the onion, garlic, ginger and chilli until it softens and turns brown
- Add the dry spices (or curry powder) to the cumin and mustard and mix in the tomato puree to make a paste. Add this to the pan andcontinue to fry for 1-2mins
- Next add the chicken and continue to cook until coloured on all sides- approx 5 mins
- Pour in the water and simmer on a medium heat for a further 20-25 mins
- Add the green pepper and continue to cook for 5 mins
- Serve with basmati rice and garnish with fresh coriander and a squeeze of lemon juice
Ingredients
- 2 tsp sunflower oil
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 large onion finely chopped
- 2 cloves garlic crushed
- 1cm gingerpeeled and grated
- 1 greenchilli or 1/2 tsp chilli powder
- (3 tsp medium curry paste)or 1 tsp garam masala
- 1 tsp ground coriander 1/2 tsp tumeric
- 1 tsp cardamom pods seasoning
- 1 tbspn tomato puree
- 2 chicken breasts cut into bite sized pieces
- 150 ml water
- 1/2 green pepper diced
- Fresh coriander
- 1 tsp lemon juice
