Neil's Indian Chicken

Time: 45-60 minutes
Serves: 4

  • 1 Chicken Breast
  • 1 Carrot
  • ½ cup Cauliflower (or other vegetable)
  • ½ cup Peas (or other vegetable)
  • 2 tbs. Butter (or oil)
  • 1 tsp. Chili paste (or Chili powder)
  • 1 tsp. Garam Masala
  • 1 tsp. Turmeric
  • 1 tsp. Minced Garlic (or 1 clove, crushed)
  • ½ tsp. Salt
  • 2 tbs. Tomato Paste
  • 2 tbs. White Vinegar
  • 185ml (6.25 fl. oz.) Evaporated Milk
  1. Cut up chicken into chunks.
  2. Marinate chicken in chili, garlic, turmeric, garam masala, salt, vinegar. The longer the better (hours?) but 15 minutes minimum.
  3. Cut up vegetables.
  4. Melt butter in saucepan at medium-low temperature.
  5. Once butter is melted, add chicken. Keep temperature at medium-low.
  6. Stir and cover once very few minutes until chicken is white.
  7. Add vegetables and stir.
  8. Add tomato paste and stir.
  9. Cover saucepan and keep temperature at medium low.
  10. After ten minutes, stir and then turn temperature to low.
  11. After another ten minutes, turn stove off.
  12. Add Evaporated Milk.
  13. Cover saucepan for another ten minutes.
  14. Serve with steamed Basmati Rice (or other steamed rice)
  • Don't continue heating once you've put the evaporated milk in - turn it off. The stored heat is enough. Otherwise the milk will curdle.
  • Make sure you cook the rice at the same time.
  • Other vegetables you may consider are broccoli, green beans or capsicum.

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