One of Matt's co-workers sent him home with an Indian feast a couple of days ago. It was SO delicious. So I didn't have to cook and was treated to a delicious feast! He made curry, rice a potato dish and bread. I hope he will share the recipe.
8 Chicken Thighs – Skinned
2 Large Onions – Finely chopped
4 Green Chillies - Chopped
2 Tsp Fennel Seeds
2 Tbs Tomato puree
1.5 Tbs curry powder
12 Curry Leaves
1 Tsp salt
2 Cloves of Garlic - Chopped
1 Inch sized piece of ginger - Chopped
1 Tsp Lemon Juice
Fry the onions and chillies for 2 minutes
Add the fennel seeds and curry leaves and fry onions until golden.
Add chicken and cover for 2 minutes
Add tomato puree and curry powder and cook for 2 minutes covered.
Add 1 cup of water and cover and cook for at least 40 minutes.
Before serving add the Garlic and Ginger and Lemon juice and cook for a further 5 minutes.
8oz Chopped tomatoes ( or use one regular can of diced Tomatos)
4 Skinless chicken breast – cubed
2 Medium onions – finely chopped
2 Cloves of garlic- finely chopped
1 Inch sized piece of ginger – finely chopped
2 Green chillies – chopped
1 Tsp Turmeric powder
0.5 Tsp Chilli powder
2 Tsp Cumin seeds
1 Tsp salt
0.25 cup of Vegetable oil
2 Tbs Madras or Jalfrezi curry paste
10 Curry Leafs chopped (Optional)
Heat the oil in a pan and add the cumin seeds. When crackling add the chopped onion and fry until golden. Add ginger and garlic and after 2 minutes add the turmeric, chilli, salt.
After 2 minutes add the curry paste mix well then add the tomatoes.
Mix well and add the chicken and chillies after 5 minutes add 2 cups of water, cover and allow to simmer for at least 40 minutes.