Recipe by Tulip-Fairy
The was originally from Madhur Jaffrey's Indian cookery. Over the years I have added and taken away bits, but the colour is still great and the flavours unchanged. Don't be put off by the long list of ingredients, it is very quick to make.
- 1 kg chicken meat, diced (breast, thigh etc)
- 2 large onions, coarsely chopped
- 2 1⁄2 cm cube gingerroot, peeled and coarsely chopped
- 3 garlic cloves, peeled
- 25 g blanched slivered almonds
- 4 large red sweet peppers, trimmed seeded, and coarsely chopped
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons salt
- 7 tablespoons vegetable oil
- 225 ml water
- 2 tablespoons lemon juice
- 1⁄2 teaspoon ground black pepper
Directions See How It's Made
- Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste.
- Put the oil in a large, wide non-stick pan and heat til hot.
- Pour in all the paste from the food processor.
- Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.
- Put the chicken, with the water and bring to a boil.
- Cover, turn heat to ow and simmer gently for 25mins.
- Stir a few times during this cooking period.