little less than 1/4 tsp garlic salt
2 medium potatoes peeled &
cut (1 inch both sides)
10 tbsp cooking oil
pinch of paprika
crushed black pepper
2 tbsp natural greek yoghurt
Add 5 tbsp of oil to a non stick frying pan, heat for 30 seconds on medium heat. Add the potatoes and enough cold water to cover them. Cook until tender inside, when the water dries up, allow them to fry until golden brown. Add the paprika, pinch of salt and sprinkle over crushed pepper.
Add 3 tbsp of oil to a fairly large non stick pan and heat oil on medium heat for 30 seconds. Add the onions, mixed peppers, garlic, 1 tsp salt and fry until golden brown. Add the boneless chicken and fry for 2 minutes on medium heat, stirring occasionally. Add enough cold water to the pan so it just covers the chicken, put on high heat and cook for 15 minutes or until cooked inside.
Once cooked add the chopped tomatoes, coriander, curry powder, sugar, garam masala, geera, yoghurt, potatoes and garlic salt. Allow to cook on medium heat for a further 2 minutes. Finally put on low heat and simmer for 1 minute more, stir now and then. Serve with rice or naan.
Serves 2-3
half medium onion chopped
3 pinches of fenugreek/paprika
salt
frozen garlic cube
handful of sliced frozen mixed peppers
3 medium potatoes peeled &
cut (1 1/2 inch both sides)
cold water
2 tbsp mild curry powder
1/2 tsp garlic salt
1 1/2 tsp granulated sugar
handful of fresh chopped coriander
100 ml coconut milk
4 tbsp chopped tin tomatoes
cooking oil
6 pieces of chicken (thighs/drumsticks)
Add cooking oil to a non stick baking tray and then add the chicken and potatoes. Put in the oven to cook on gas mark for 1 hour or until cooked. Turn them over half way through cooking time. Once cooked add the oil from the baking tray, to a non stick pan and heat for 15 seconds on medium heat. Then add the onion, garlic, mixed peppers, fenugreek, paprika and 3/4 tsp salt, fry until golden brown.
Now add the cooked chicken and potatoes and fry for 1 1/2 minutes, moving them around gently. Then add 500 ml cold water and allow to heat until boiling point. Once its reached boiling point add the curry powder, garlic salt, sugar, coriander, coconut milk and tomatoes and mix in well. Simmer for 2-3 minutes, stirring occasionally.
Serves 2-3
medium onion chopped
handful of sliced frozen mixed peppers
frozen garlic cube
salt
3 pinches of fenugreek/paprika
1/2 lb boneless chicken cut
(2 inch both sides)
cold water
2 tbsp mild curry powder
pinch of geera
pinch of garam masala
1/2 tsp garlic salt
4 tbsp chopped tin tomatoes
handful of fresh chopped coriander
1 1/2 tsp granulated sugar (optional)
2 medium potatoes peeled &
cut (1 1/2 inch both sides)
10 tbsp cooking oil
crushed black pepper
Put 5 tbsp oil in a non stick pan and heat for 30 seconds on medium heat, add the potatoes and enough water to cover them, allow them to cook until tender inside. Once water has dried up, add 2 pinches of salt, sprinkle over crushed pepper, paprika and fry for a couple of minutes until golden brown.
Put 3 tbsp oil in a fairly large non stick frying pan and heat for 30 seconds on medium heat. Add the onion, mixed peppers, garlic, 3/4 tsp salt and fenugreek, fry until golden brown. Then add the chicken, mix in well and fry for 2-3 minutes.
Now add 300 ml cold water or just enough to cover the chicken, cook for 10 minutes or until cooked inside. Once cooked add the curry powder, garam masala, geera, garlic salt, chopped tomatoes, coriander and sugar. Cook for a further 2 minutes, stirring occasionally.
Add the fried potatoes to the chicken and then eventually put it on low heat, allowing it to simmer for another 30 seconds. Stir now and then. Serve with rice or naan.
Serves 2-3
500g fusilli
cold water
salt
large red onion chopped
frozen garlic cube
handful of sliced frozen mixed peppers
3 pinches of garlic pepper/garlic salt
3 pinches of rosemary/thyme/oregano/
fenugreek/paprika
crushed black pepper
5 chicken thighs/drumsticks
3 tbsp chopped tin tomatoes
1 tbsp natural greek yoghurt
handful of fresh chopped coriander
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