Time: 45-60 minutes
Serves: 4
Ingredients:
Serves: 4
Ingredients:
- 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
- Cut up chicken into chunks.
- Marinate chicken in chili, garlic, turmeric, garam masala, salt, vinegar. The longer the better (hours?) but 15 minutes minimum.
- Cut up vegetables.
- Melt butter in saucepan at medium-low temperature.
- Once butter is melted, add chicken. Keep temperature at medium-low.
- Stir and cover once very few minutes until chicken is white.
- Add vegetables and stir.
- Add tomato paste and stir.
- Cover saucepan and keep temperature at medium low.
- After ten minutes, stir and then turn temperature to low.
- After another ten minutes, turn stove off.
- Add Evaporated Milk.
- Cover saucepan for another ten minutes.
- 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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