Miserable dark and damp day today... Got up late and headed to the sauna to sweat out last night's booze.
Fancied making a curry this evening so after I rustled up this tasty little number...
I've heard the secret to a good Indian meal is cooking the onions slowly for ages.. and I mean ages... so instead of a few minutes to soften, I cooked them for about 30 minutes.
@cookie123 Sort of just made it up as I went along, but here goes -
2 x chicken breast diced
1 tin toms
4 toms quartered
1 red bell pepper sliced
handfull of sliced green beans or green bell pepper
1 large onion chopped
4 garlic cloves crushed and roughly chopped
1 inch ginger chopped
1-3 hot chillis sliced (your choice)
fresh corriander
spices
heat pan and warm through: 1 tablespoon of whole corriander, whole cumin, mustard seeds, onion seeds & half tablesppon of fennel seeds, 3 cadanomm then grind them up and add a little tumeric. (I did this before and used some of the mix to marinate the chicken for half an hour whilst cooking the onions)
Cook onions for as long as you can, then add garlic and ginger then the spices, cook for a few minutes and add chicken - brown off chicken and add toms, tinned toms, beans, bell pepper and a little water and a tablespoon of curry powder
Bring to the boil then reduce to simmer until most of the liquid has gone. stir every so often so nothing sticked to base of pan.
I also added some hot chillis (whole but with a slit cut in for flavour but took out before serving)
Salt and papper and a bunch of fresh corriander and bob's ya uncle :-)
2 x chicken breast diced
1 tin toms
4 toms quartered
1 red bell pepper sliced
handfull of sliced green beans or green bell pepper
1 large onion chopped
4 garlic cloves crushed and roughly chopped
1 inch ginger chopped
1-3 hot chillis sliced (your choice)
fresh corriander
spices
heat pan and warm through: 1 tablespoon of whole corriander, whole cumin, mustard seeds, onion seeds & half tablesppon of fennel seeds, 3 cadanomm then grind them up and add a little tumeric. (I did this before and used some of the mix to marinate the chicken for half an hour whilst cooking the onions)
Cook onions for as long as you can, then add garlic and ginger then the spices, cook for a few minutes and add chicken - brown off chicken and add toms, tinned toms, beans, bell pepper and a little water and a tablespoon of curry powder
Bring to the boil then reduce to simmer until most of the liquid has gone. stir every so often so nothing sticked to base of pan.
I also added some hot chillis (whole but with a slit cut in for flavour but took out before serving)
Salt and papper and a bunch of fresh corriander and bob's ya uncle :-)