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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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serve with hot roti. Ingredients:
300 g skinless chicken |
1 medium onion, skinned and finely chopped |
2 inches piece fresh ginger, peeled & chopped |
3 tablespoons oil |
1 teaspoon red chili powder |
1/2 teaspoon turmeric powder |
salt |
500 g cauliflower |
2 tablespoons coriander leaves, fresh |
3 tablespoons low-fat plain yogurt |
1/2 teaspoon coriander powder |
1/2 teaspoon garam masala |
Directions:
1. Cut the chicken into 1 12 inch pieces.Put the onions,garlic,salt, chili powder, ground coriander, and meat in a heavy based pot. cook for 10 to 15 minutes, or until the chicken is half cook.
2. Add oil,yogurt and ginger in the chicken and cook for 5 minutes.
3. Keep stirring all the time.
4. Seperate the florets from Cauliflower. Wash & drain.
5. When oil separates from the gravy, add gobi and 1/3 cups of water and cook for 10 to 15 minutes or until gobi is tender. Sprinkle Garam Masala and coriander leaves.
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