A creamy and lightly spiced curry from Columbo to serve with rice or bread. The recipe is from Das Sreedharan, chef/ owner of Rasa restaurants. I found it in the book ” Curry” which includes recipes from a number of chefs and is published by Dorling Kindersley.
Ingredients
- 3 tbsps vegetable oil
- 2 onions finely sliced
- 1 inch piece root ginger peeled and chopped
- 2 plump garlic cloves peeled and chopped
- 1/2 tsp ground turmeric
- 1 tsp Chilli powder
- 2 tsp ground garam masala
- 400 g boneless chicken breast cut into bite sized pieces
- 200 ml coconut milk
- 2 tomatoes quartered
- salt
Servings:
Instructions
- Heat the oil in a medium saucepan, add the onions and cook until golden brown. Add the ginger, garlic and ground spices. Mix well for a minute then add the chicken. Cook, stirring, over a moderate heat for 5 minutes.
- Pour in 300 ml water. Bring to the boil then reduce the heat. Cover the pan and cook for 10 minutes.
- Reduce the heat to very low and add the coconut milk. Cook for a further 10 minutes or until the chicken is well cooked. Stir in the tomatoes and salt to taste. Cook for a final 5 minutes to blend the masala well.
- SErve hot with rice or bread.
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