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Recipe for Chicken Masala (Curry Cuisine)Click image to enlarge

Recipe for Chicken Masala (Curry Cuisine)

Recipe for Chicken Masala (Curry Cuisine)

(Ref: RCP023)

FREE: only add to basket to donate to charity Frank Water (no recipe card will be sent): 0.25


Quantity:  
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Cook traditional Gujarati style chicken curry at home with this carefully blended spice mix...

Serves:

4

Preparation Time:

10 mins

Cooking Time:

20-30 mins

Ingredients:

500g Chicken Breast, cubed
 
 1 Onion, chopped
 
 Sunflower/Vegetable Oil - 2 tbsp
 
 Salt to taste
 
 Garlic - 1½ tsp crushed
 
 Pinch of Ginger - 1 tsp chopped
 
 Green Chillies - 1 tsp chopped
 
 Tinned/Chopped Tomatoes - 225g
 
 Fresh Coriander - handful
 
 Curry Cuisine - Chicken Masala - 1 pack
 

Method:

• Place Oil in a pan and heat, add the Cloves and Cinnamon pack from the Curry Cuisine - Chicken Masala pack, and wait until they sizzle.

• Add the Onions and cook until golden, on a medium heat.

• Add the chopped Tomatoes, Spice mix from the Curry Cuisine - Chicken Masala pack, Garlic, Ginger and Green Chillies. Stir. For a hotter dish, add more Green Chillies.

• Cover and simmer for 5-10 minutes. The Masala will be ready when the Oil separates and appears on the surface.

• Add the Chicken to the Masala and stir. Cover and cook for 10 minutes or so until the Meat is seared and the Masala is mixed well with the Meat.

• If the Sauce is too thick, add some hot Water. Add the Fresh Coriander. Continue cooking until the Meat is cooked.

Serve with boiled Basmati Rice, Naan Bread or Chapattis.

Testimonial:

"Dear Spices of India, Hi guys! Just to say a brief thank you for the speed of delivery - as above, I ordered at 10am on the 6th; my boss came into my office only 24 hours later with the package - can't get quicker than that! I almost thought it was a present for me from somone else, as I wasn't expecting you to deliver so fast! Very impressed indeed. (Now all I need to do is work out how to get the 6 boxes of Taj Mahal tea over with me to Paris, for my mum!) Thanks again, keep up the good work."

- Graham Parker