I was contemplating what to do with the chicken breasts I put aside the other day, then I found this recipe online. It’s so rare to find a curry recipe that doesn’t require you to start hunting down an ingredient. I still didn’t have everything for this one, I was missing the curry leaves. I would like the plant, if anyone knows where I can get one (^_^)
Here is a link to the page with the recipe.
And here is how it went:
This is what I did based on what I had so it’s slightly modified
75ml of vegetable oil
6 cardamom pods, split
3 cm piece of root ginger, peeled and grated
2 fat garlic cloves, grated
2 medium onions, diced
½ tsp of ground turmeric
¼ tsp of cayenne pepper
1 tsp of ground coriander
1 tsp of ground cardamom
150ml of water
4 tomatoes, chopped
2 chicken breasts, skin removed, cut to bite sized pieces
Salt and black pepper to taste
So, start with oil and the cardamom pods. Once the oil heats up or you start to smell the aroma from the pods, add the onions, garlic and ginger.
I served it on some leftover yellow rice. It can also be served with chapos (^_^)
Husband Rating:
very flavourful
