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Instructions |
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1.
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Dice the chicken and slice the onions. In a large fry pan heat the oil, and then add the mustard seeds. Fry the seeds until the seeds start to pop, be careful not to burn the seeds. Add the onions and sauté till tender.
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2.
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Now add the cinnamon, cardamom, cloves, chili, turmeric, cumin, coriander, stock cubes, garlic, ginger and soy sauce, fry for a couple of minutes. Next add the chicken and fry for a couple of minutes or until the chicken is just browned.
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3.
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Peel and dice the potatoes and place in a large casserole dish. Now transfer the curry to the casserole dish. Now fill with boiling water until everything is just covered. Stir well.
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4.
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Place in a preheated 180º oven for 1 hour. Remove from oven; add the frozen veg and cook for another 20 – 30 mins or until vegetables are tender.
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5.
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Remove from the oven, add the garam masala and let stand for 5 mins.
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6.
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Serve on Basmati rice with a blob of natural yoghurt on top.
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