Achari Chicken
From Davinder Bedi – Bedi’s Restaurant in Melbourne
INGREDIENTS
Nutrition- 1tablespoon vegetable oil
- 1
- 1⁄2
- 1
- 1⁄4teaspoon turmeric
- 1⁄4teaspoon chili powder
- 1⁄4teaspoon ground cumin
- 1⁄4teaspoon ground coriander
- 1pinch ground black pepper
- 1
- 3
- 4tablespoons plain yogurt
- 3 -4
- 1⁄4teaspoon mango powder
- 1pinch flaked sea salt
- 1teaspoon mustard oil
- 1 -2teaspoon fenugreek seeds
DIRECTIONS
- Heat oil in a wok (or large non-stick pan) and gently saute onion until tender.
- Turn down the heat, add garlic and ginger and briefly saute, continually stirring.
- Add turmeric, chilli powder, ground cumin, coriander and pepper. Cook to toast.
- Then toss in tomato and briefly cook. Add chicken and cook.
- When chicken is almost ready, stir in yoghurt and briefly cook.
- Then add green chillies, mango powder, salt, mustard oil and fenugreek.
- Serve with steamed rice and your favourite Indian bread on the side.