Ditch the myth that curry is fattening, try this mouth watering chicken curry with tomatoes and coriander.
MURGH TAMATER
Preparation time; 15 minutes
Cooking time: 30 minutes
3 tablespoons sunflower oil
2 medium onions, sliced
2 tablespoons ginger-garlic paste
2 tablespoons tomato puree
600g (1 1/4 lb) chicken breast, cubed
1 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon coriander seed powder
salt
2 tablespoons fresh coriander leaves, chopped
Method
1. Heat 2 tablespoons of the oil in a heavy pan and fry the onions until soft.
2. Add the ginger garlic paste and the tomato puree and fry until mushy.
3. Cool slightly and whiz in a blender until smooth, adding a bit of water if necessary. Reserve
4. Heat the remaining oil in the pan and add the chicken. Fry to seal in the juices and add the powdered spices.
5. Add in the curry paste and salt and mix well.
6. Pour in about 150ml of water and bring to a boil.
7. Reduce heat, cover and cook until the chicken is done.
8. Serve at once, topped with the coriander leaves.
Recipe courtesy of Monisha Bharadwaj.
www.cookingwithmonisha.com
