| Ingredients: |
 |
| Ghee |
1 tablespoon |
| Chicken thigh fillets, trimmed and halved |
750g |
| Onion, sliced |
1 large |
| Green capsicum, seeds and membrane removed,
sliced |
1 |
| Red capsicum, seeds and membrane removed,
sliced |
1 |
| Green chilli, chopped |
1 |
| Cloves garlic, chopped |
2 |
| Grated ginger |
2 teaspoons |
| Ground cumin seed |
1 teaspoon |
| Ground coriander seed |
1 teaspoon |
| Garlic paste |
1 tsp. |
| Ground garam masala |
¼ tsp. |
| Haldi powder |
½ tsp. |
| Dhuniya powder |
½ tsp. |
| Salt according |
to taste |
| Crushed tomatoes |
1 tin |
| Water |
½ cup |
| Green chilli, sliced, |
for garnish |
| Coriander sprigs |
to garnish |
|
Method:
- Heat ghee in a medium sized heavy based frying pan. Add
chicken and cook until browned on each side, but not cooked
through. Remove and set aside.
- Add onion and cook over low heat until soft and golden.
Add capsicums and cook a further couple of minutes.
- Add chilli, garlic and ginger. Cook for thirty seconds.
Add cumin, coriander and curry paste.
- Add tomatoes and water and simmer for 5 minutes. Return
chicken to the pan and season with salt. Cook, stirring for
another couple of minutes, until chicken cooks through.
- Serve, garnished with coriander, with rice.
Serving size: Serves 8
Cooking time: More than 1
hour
This is an Pakistani dry chicken curry with onions
and capsicums. |
