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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 3 |
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So easy you cannot go wrong :-) The pickle and fennel seeds lend an incredible taste to this dish...my invention and favourite too ! Ingredients:
2 chicken breasts, cubed |
2 medium onions, finely chopped |
6 cloves garlic, chopped |
2 large tomatoes |
salt |
1 teaspoon red pepper |
1/2 teaspoon turmeric |
1/2 tablespoon oil |
1 piece indian mango pickle (get indian mango pickle from any supermarket) |
1 tablespoon fennel seed |
4 cloves |
Directions:
1. Heat the oil in a deep pot, lower the heat and put the fennel seeds plus cloves.
2. Cover the lid and allow the seeds+cloves to crackle a bit.
3. Now open the lid and add chopped onion and garlic.
4. Let them go deep brown.
5. Now add all the spices and the salt.
6. Saute a little.
7. Add cubed chicken breasts and saute for 4 minutes till raw smell is gone.
8. Add atleast 21/2 cups of water, cover the lid and allow to simmer on medium heat till chicken is tender and flavours mix.
9. Approx.
10. 20 minutes.
11. Open the lid.
12. Add tomato puree and one small piece of mango pickle and increase the heat to full.
13. Let the dish boil uncovered for 2 minutes.
14. There should not be much of water at this stage.
15. The gravy should be thick.
16. Remove from heat and serve with steamed rice, pasta, noodles or breads.
17. You may garnish with finely chopped coriander leaves.
18. Little spicy!
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