I love Indian food, a lot. Growing up as a kid in Asia & the Middle East has made me a food snob when it comes to Chinese & Indian cuisine. I came across this recipe a while ago & have made it numerous times since. It has since become one of my favourites to make. Not only is it super quick to make, it’s easily adaptable in the sense that you can use Chicken or Prawns while making it & it’s amazingly tasty! The recipe below is my adapted version of the original by The Hairy Bikers.
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1 onion, peeled and roughly chopped
1-2 red chillies, chopped (you can remove the seeds if you want, but I love them)
2 garlic cloves
4cm piece fresh ginger, peeled
2 tbsp sunflower oil
1 tsp mustard seeds
½ tsp methi/fenugreek powder
1 tbsp water
½ tsp ground turmeric
500g chicken breasts
200ml coconut milk
1 lime, juice only
1. Blend the onion, chilli, garlic and ginger to a paste in a food processor.
2. Heat the sunflower oil in a frying pan over a medium heat, mustard seeds and fenugreek powder and fry for 20-30 seconds, or until fragrant. Add the onion, chilli and garlic paste and fry for 1-2 minutes.
3. Add the chicken breast and cook for 5-6 minutes until cooked. Add the water, turmeric and cook for another few minutes. Add the coconut milk and season, to taste, with salt and freshly ground black pepper.
4. Bring the mixture to a simmer for 1-2 minutes, or until the coconut has warmed through and the chicken fully cooked. Squeeze the lime juice on top, serve with some basmati rice & sprinkle some chopped coriander on top.