1.5 | tbsp | butter |
0.5 | lb | chick peas |
1.63 | lb | chicken breasts |
1 | tsp | chili powder |
0.88 | lb | Chopped tomatoes |
1 | tbsp | coriander, ground |
1 | tbsp | cumin, ground |
2 | clove | garlic |
0.67 | tbsp | ginger powder |
0.5 | unit | lemon |
1 | tbsp | Margarine |
8 | unit | naan (bakery package) |
1 | unit | onions |
1.5 | unit | Red Bell Pepper |
1 | pinch | salt |
1 | tbsp | turmeric, ground |
2 | tbsp | vegetable oil |
3/4 of spices/tomatoes/onions are for the chicken version, 1/4 are for the vegetarian version.
1. Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened.
2. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through.
3. Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.
4. Stir in the butter and add the lemon juice, to taste. *Use margarine instead of butter in the lactose-free portion.
5. Serve with naan on the side.
For a vegetarian version:
Skip step two and add chick peas and chopped red bell peppers during step 3. Allow to simmer 20-30 minutes, until vegetables/chick peas are tender.