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Kumar's Chettinad Chicken: An aromatic curry from southern India with cardamom, fresh coriander and roasted coconut. Good combined with chicken, but also delicious with lamb. |
Heat: | Medium/Hot - India |
Serves: | 3-4 |
Preparation Time: | 5 mins |
Cooking Time: | 15-20 mins |
Ingredients: | 500g Chicken Breast
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| Kumar's Chettinad Chicken Sauce
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| 200g pepper
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| 500g chopped Green Cabbage (or bag of ready-to-cook, stir-fry Vegetables)
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| Sunflower Oil or Olive Oil - 4 tbsp
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| Garlic Clove - 1 (crushed)
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| Salt and Pepper
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| Rice - 200g
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Method: | • Cook the Rice according to the instructions on the packet.
• Slice the Vegetables into strips 1½ cm wide and cut the Meat into 2cm cubes.
• Heat 2 tablespoons of Oil in a wok or frying pan and fry the Meat on all sides over a high heat for about 1½ minutes. Now add the pot of Butter Chicken sauce. Turn down the heat, place the lid on the pan and simmer for 5 to 10 minutes until the Meat is tender.
• While the Meat is cooking, heat the remaining 2 tablespoons of Oil in a wok or frying pan and stir-fry the Vegetables together with the crushed Garlic Clove, seasoning with Salt and Pepper to taste.
• Serve the vegetables, rice, and Chettinad Chicken separately. |