Had a craving for indian food today. This recipe is from Jamie Oliver.
3 persons
1 red chilli, deseeded
1 clove of garlic
0.5 oz (15g) fresh ginger
1 tablespoon vegetable oil
½ tsp of paprika
½ tablespoon garam masala
1 tsp tomato puree
3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved
400g, chicken breast, diced into 2.5cm pieces
1 small onion, peeled and sliced
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp turmeric
400g tin plum tomatoes
3.4 oz (100ml) plain yoghurt
3.4 oz (100ml) double cream
1 lime
Mix chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander stalks, and mix to form a paste. Cut the chicken breast in small pieces and put in a large bowl. Coat them with the marinade and leave in the fridge at least 2 hours or overnight.
Fry the onion and spices in a little vegetable oil, on a medium heat in a large saucepan. Cook gently for 10 minutes then add the tin of tomatoes and the yoghurt. Add the chicken pieces with the marinade and simmer gently for 15 to 20 minutes until cooked. Just before serving, stir through double cream and chopped coriander leaves and the lime juice.
Serve with boiled rice.
1 red chilli, deseeded
1 clove of garlic
0.5 oz (15g) fresh ginger
1 tablespoon vegetable oil
½ tsp of paprika
½ tablespoon garam masala
1 tsp tomato puree
3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved
400g, chicken breast, diced into 2.5cm pieces
1 small onion, peeled and sliced
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp turmeric
400g tin plum tomatoes
3.4 oz (100ml) plain yoghurt
3.4 oz (100ml) double cream
1 lime
Mix chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander stalks, and mix to form a paste. Cut the chicken breast in small pieces and put in a large bowl. Coat them with the marinade and leave in the fridge at least 2 hours or overnight.
Fry the onion and spices in a little vegetable oil, on a medium heat in a large saucepan. Cook gently for 10 minutes then add the tin of tomatoes and the yoghurt. Add the chicken pieces with the marinade and simmer gently for 15 to 20 minutes until cooked. Just before serving, stir through double cream and chopped coriander leaves and the lime juice.
Serve with boiled rice.
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