This simple chicken dish is based on flavours associated with the Tamil
Nadu
state in South India, where chillies and coriander are especially popular.
If you like your food authentically fiery, add as many chillies as you can
handle, or leave the seeds intact when you chop them. Serve with Waitrose
Vagharela Bhaat and Waitrose Ringna Bateta, or Waitrose Bhindi Bateta and
Phul Gobi Vatana.

Spicy Southern Indian Chicken

5 tablespoons Vegetable Oil
1/4 teaspoon turmeric
1.25cm piece of fresh root ginger, grated
1 teaspoon cumin seeds
1 large onion, chopped
300g pack Chicken Breast Fillets, diced
6-8 large green chillies, deseeded
2 tomatoes, chopped
1 tablespoon tomato puree
1 tablespoon ground coriander
Salt and freshly ground black pepper
Juice of 1/2 lemon
1 tablespoon chopped fresh Coriander leaves

Heat the oil in a frying pan, add the turmeric, ginger and cumin seeds and
fry for a few seconds to release their flavours. Add the 10 minutes until
softened.
Add the chicken, turn in the spices, then stir-fry over a moderate heat
for
a few minutes until browned.

Chop most of the chillies and add to the pan with the tomatoes, tomato
puree
and just enough water to cover. Bring to the boil, reduce the heat, cover,
and simmer for 10-15 minutes until tender, stirring occasionally. Remove
the
lid
5 minutes before the end of cooking and add the ground coriander and
seasoning. Stir in the lemon juice. Slice the remaining.

Terry
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Terry & Jyothi Mitchell
www.koksforum.nl
www.cooksforum.net


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