Ingredients
Gluten free
Meat
- 500 g Chicken breasts, Boneless
Produce
- 1 tbsp Coriander
- 1 tsp Garlic
- 1 tsp Ginger
- 2 Green chilis
- 1 Red onion, medium
- 1 kg Tomatoes
Condiments
- 1 dash Lemon juice
Baking & spices
- 1 tsp Garam masala
- 1 1/2 tsp Red chili powder
- 1 Salt
- 1/2 tsp Turmeric, powder
Oils & vinegars
- 4 tbsp Vegetable oil
Nuts & seeds
- 1 tsp Cumin, white powder
Liquids
INSTRUCTIONS
- Cut chicken breasts into chunks.
- Roughly chop the tomatoes without removing the skin and mince garlic and ginger.
- Heat oil in pan on medium heat. Add the onions and sauté until they start to turn golden.
- Add ginger and garlic and cook for one minute while constantly stirring.
- Add the chicken to the pan and sauté (until the chicken has turned white).
- Add all the spices (red chili powder, garam masala, white cumin and turmeric) and cook for 30 seconds while constantly stirring.
- Immediately add ½ cup water to the pan to prevent the spices from burning and follow it with the chopped tomatoes.
- Leave to cook on medium to low heat for approximately 20 to 30 minutes or until the tomatoes have completely dissolved.
- Add more water and cook for 5 minutes longer if the chicken isn't tender yet. All the spices will infuse into the chicken and by the time it's tender they'll be infused into the chicken - yum!
- Taste and adjust spices. Add salt to taste.
- Garnish with green chilis and coriander before serving as well as a dash of lemon juice.
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