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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Davinder Bedi – Bedi’s Restaurant in Melbourne Ingredients:
1 tablespoon vegetable oil |
1 onion, finely chopped |
1/2 teaspoon garlic, minced |
1 teaspoon ginger, minced |
1/4 teaspoon turmeric |
1/4 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1 pinch ground black pepper |
1 large tomato, diced |
3 skinless chicken breasts, diced |
4 tablespoons plain yogurt |
3 -4 green chilies, split |
1/4 teaspoon mango powder |
1 pinch flaked sea salt |
1 teaspoon mustard oil |
1 -2 teaspoon fenugreek seeds |
Directions:
1. Heat oil in a wok (or large non-stick pan) and gently saute onion until tender.
2. Turn down the heat, add garlic and ginger and briefly saute, continually stirring.
3. Add turmeric, chilli powder, ground cumin, coriander and pepper. Cook to toast.
4. Then toss in tomato and briefly cook. Add chicken and cook.
5. When chicken is almost ready, stir in yoghurt and briefly cook.
6. Then add green chillies, mango powder, salt, mustard oil and fenugreek.
7. Serve with steamed rice and your favourite Indian bread on the side.
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