Achaari Chicken Curry Recipe - Serves 4

Achaari Chicken Curry Recipe

244 calories each serving (442 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Hot


500g (1 lb) boneless and skinless chicken breast
2 tablespoons (30ml) vegetable oil
1/4 teaspoon (1ml) cumin seeds
1/4 teaspoon (1ml) coriander seeds
1/4 teaspoon (1ml) mustard seeds
1/4 teaspoon (1ml) onion seeds
1/4 teaspoon (1ml) fennel seeds
1/4 teaspoon (1ml) fenugreek seeds
6 curry leaves
2 medium onions, peeled and finely chopped
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
2 garlic cloves, peeled and crushed
1 teaspoon (5ml) chilli powder
1/4 teaspoon (1ml) turmeric
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1 tablespoon (15ml) tomato paste (or puree)
150ml (5 fl oz) water
1/2 teaspoon (2.5ml) salt
2 red chillis, finely chopped
1 tablespoon chopped fresh coriander leaves


Cut the chicken into bite-sized pieces
Heat the oil in a large frying pan over a medium to high heat
Stir-fry the seeds (cumin, coriander, mustard, onion, fennel and fenugreek) for 2 minutes
Add the curry leaves, onion, ginger, garlic, chilli powder, turmeric, ground cumin, ground coriander, tomato paste, the water and salt and mix well
Add the chicken pieces, mix well and stir-fry for 3 minutes
Lower the heat, cover and simmer for 10 minutes, stirring now and again
Add the red chillis and coriander leaves, mix well and serve hot

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Recipe submitted on 9 September 2008

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