¼ cop vegetable oil
1 teaspoon cumin seeds
2 onions, sliced
1 inch piece Ginger root, peeled and grated
6 garlic cloves, crushed
3 Green chilies, chopped
18 ounces boneless, skinless chicken breast, cut into bite-size pieces
2 tomatoes, chopped
½ teaspoon salt
¼ teaspoon Tumeric
Pinch garam masala
Handful of fenugreek leaves
Heat the oil in a large skillet or wok over medium heat add. At the cumin seeds and fry, stirring constantly, 30 seconds, or until they splutter. Do not burn. Add the onions and continue frying, stirring, three minutes until they start to soften
Heat the oil in a large skillet or wok over medium heat add. At the cumin seeds and fry, stirring constantly, 30 seconds, or until they splutter. Do not burn. Add the onions and continue frying, stirring, three minutes until they start to soften.
Include the ginger, chilies, and garlic, continue frying 2 minutes or until all the spices are blended. Add the chicken and fry 4 minutes, Breaking the chicken into smaller pieces against the side of the pan with a wooden spoon with Spatula until the chicken changes color.
Add the tomatoes, turmeric, salt and garam masala and continue frying, stirring 4 minutes. Stir in the fenugreek leaves and fry five minutes longer until all the chicken pieces are cooked through. Check by cutting a peace of chicken in half, the juices should run clear. Served with cucumber relish (cucumber relish).
INDIAN CUISINE WRITER
