A WIGZ production
Ingredients
MARINADE:
4 boneless, skinless chicken breasts, cubed
3cm piece fresh root ginger,
peeled and chopped
2 garlic clove, chopped
1 tsp mild
chilli powder
(optional)
1 tbsp. tandoori
spice blend
2 tbsp fresh coriander, chopped
Juice of 1 lime
1 tbsp. oil (sunflower/canola/veg)-do not use olive oil in Indian
cooking
CURRY:
2 tbsp. oil
1 onion chopped (optional)
1 tsp. ground turmeric
1 tsp. tomato paste
1 cup crushed tomato
Garlic -2 cloves crushed
½ green chilli finely chopped
8 oz. heavy cream or whipped yoghurt
Method
1. Put the chicken, ginger,
garlic, chilli powder, tandoori spice blend, lime juice and 1 tbsp
of oil in a bowl. Stir, and set aside. Marinate for 4 hours.
2. Heat a large shallow pan. Tip in the chicken and marinade and fry
for about 6-8 minutes, stirring occasionally. Set aside.
3. Meanwhile, heat the oil in a pan and fry the onion until
translucent. Add the turmeric and tomato paste and stir fry for 1
minute.
4. Lower the heat, pour in crushed tomato and simmer for 2-3
minutes.
5.
Add the chicken and simmer until the meat is succulent. Season and
stir in the heavy cream.