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chicken breasts garlic ginger tomato natural yoghurt onion vegetable oil masala curry salt flour fluid ounces water fresh coriander
Viewed: 1 - Published at: 5 years agoIngredients
- 4 chicken breasts, skinned and boned
- 2 cloves garlic
- 1 inch fresh ginger
- 1 can chopped tomato
- 4 tablespoons natural yoghurt
- 1 onion
- 2 tablespoons vegetable oil
- 2 tablespoons masala curry paste
- salt and black pepper
- 1 tablespoon plain flour
- 2 fluid ounces water
- 3 tablespoons chopped fresh coriandera.doyyyy@55860840529
Method
- 1 Peel and roughly chop the garlic and ginger.
- 2 Put the tomatoes, garlic, ginger and yoghurt into a blender or food processor and process until the mixture is smooth.
- 3 Set aside.
- 4 Cut the chicken breasts into 1 inch cubes.
- 5 Peel and chop the onion.
- 6 Heat the oil in a heavy based pan, add the onion and fry over a medium heat for 3-4 minutes, stirring constantly.
- 7 Stir in the masala curry paste and fry for a further minute of a medium heat, stirring once or twice.
- 8 Add the tomato mixture and chicken to the pan and mix together.
- 9 Season with salt and pepper.
- 10 Mix the flour and water together and stir into the pan off the heat.
- 11 Return to the heat and bring to the boil, stirring constantly.
- 12 Cover and cook over a gentle heat for 15 minutes or until the chicken is cooked.
- 13 Sprinkle in the chopped coriander and serve immediately with rice.nyyyyycnycnycnycnyc@5`k
