Ingredients:
3 curry leaves
1⁄4 teaspoon mustard seeds
1⁄4 teaspoon fennel seeds
1⁄4 teaspoon onion seeds
1⁄2 teaspoon crushed dried red
chillies
1⁄2 teaspoon cumin seeds
1⁄2 teaspoon fenugreek seeds
1⁄2 teaspoon crushed pomegranate
seeds
1 teaspoon salt
1 teaspoon shredded fresh
root ginger
3 garlic cloves, sliced
50ml/2fl oz corn oil
4 fresh green chillies, slit
lengthways
1 large onion, sliced
1 tomato, sliced
700g/11⁄2lb skinless chicken breast
fillets, cubed
1⁄4 teaspoon mustard seeds
1⁄4 teaspoon fennel seeds
1⁄4 teaspoon onion seeds
1⁄2 teaspoon crushed dried red
chillies
1⁄2 teaspoon cumin seeds
1⁄2 teaspoon fenugreek seeds
1⁄2 teaspoon crushed pomegranate
seeds
1 teaspoon salt
1 teaspoon shredded fresh
root ginger
3 garlic cloves, sliced
50ml/2fl oz corn oil
4 fresh green chillies, slit
lengthways
1 large onion, sliced
1 tomato, sliced
700g/11⁄2lb skinless chicken breast
fillets, cubed
Preparation:
seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds
and crushed pomegranate seeds. Add the salt, ginger and garlic.
• Heat a wok until very hot. Add the oil and, when the oil is hot, add the
spice mixture, then the green chillies. Stir-fry for a minute or so. Add the
onion to the wok and stir-fry over a medium heat for 5–7 minutes.
• Add the tomato and chicken pieces to the wok and cook over a medium
heat for 7 minutes or until the chicken is cooked through and the sauce
has reduced slightly.
• Stir the mixture over the heat for a further 3–5 minutes, then serve hot.
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