This Indian curry has a nice thick sauce, and it is made using red and green (bell) peppers for the extra colors. This delicious curry can be served with either the wholemeal (whole-wheat) chapatis or just plain boiled rice.
Ingredients: Serves 4
2 tablespoons corn oil
1/4 teaspoon fenugreek seeds
1/4 teaspoon onion seeds
2 medium onions, chopped
1/2 teaspoon garlic pulp
1/2 teaspoon ginger pulp
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
400 g/14 oz/1.75 cups canned tomatoes
2 tablespoons lemon juice
350 g/12 oz chicken, skinned, boned and cubed
2 tablespoons chopped fresh coriander (cilantro)
3 fresh green chilies, chopped
1/2 red (bell) pepper, cut into chunks
1/2 green (bell) pepper, cut into chunks
Fresh coriander (cilantro) springs
Method:
1. Using a medium saucepan, heat the oil and fry the fenugreek and onion seeds until they turn a shade darker. Add the chopped onions, garlic and ginger and fry for about 5 minutes until the onions turn golden brown. Lower the heat to very low.
2. Meanwhile, in a separate bowl, mix together the ground coriander, chili powder, salt, tomatoes and lemon juice.
3. Pour this mixture into the saucepan and turn up the heat to medium. Stir-fry for about 3 minutes.
4. Add the chicken pieces and stir-fry for 5-7 minutes.
5. Add the fresh coriander (cilantro), green chilies and the sliced (bell) peppers. Lower the heat, cover the saucepan and let this simmer for about 10 minutes until the chicken is cooked.
6. Serve hot, garnished with fresh coriander sprigs.
Note: If you prefer a milder version of this delicious chicken curry, just omit some or all of the fresh green chilies.
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