Chicken Recipes

HOT CHICKEN CURRY

This curry has a delicious thick sauce with extra color provided by chunks of red and green pepper.

INGREDIENTS
2 tablespoons corn oil
1/4 teaspoon fenugreek seeds
1/4 teaspoon onion seeds
2 onions, chopped
1/2 teaspoon chopped garlic
1/2 teaspoon chopped fresh ginger
1 teaspoon ground coriander
1 teaspoon ground chilies
1 teaspoon salt
14-ounce can tomatoes
2 tablespoons lemon juice
2/2 cups cubed chicken
2 tablespoons chopped fresh cilantro
3 green chilies, chopped
1/2 red bell pepper, cut into chunks
1/2 green bell pepper, cut into chunks fresh cilantro sprigs, to garnish

SERVES 4

1. In 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. Reduce the heat to very low.

2. Meanwhile, in a separate bowl, combine the ground coriander, ground chilies, salt, tomatoes and lemon juice.

3. Pour this mixture into the saucepan with the onions and increase 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 cilantro, chilies and peppers. Lower the heat, cover and simmer for 10 minutes, until the chicken is cooked.

6. Serve hot, garnished with fresh cilantro sprigs.