Chicken masala

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olive magazine

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Recipe by olive magazine

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1. Heat the ghee in a large heavy pan, add the chopped onion and stir for a minute with the heat on high. Turn the heat to low, add the cinammon, cardamom, cloves and fennel seeds, stir for 5 minutes. Add the ginger and garlic and cook for another 5 minutes on low, stirring occasionally to make sure nothing catches. Then add the turmeric, ground coriander and chilli powder and fry gently for a minute. Add the tomato purée and stir in enough hot water to make a sauce. Bring to the boil and simmer, stirring occasionally for 20 minutes. Season with salt.
2. Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces until they turn white. Add the chicken and chopped tomato to the sauce and simmer gently for 10 minutes until the chicken is cooked, stirring from time to time.
3. Sprinkle with the coriander and serve with plain rice.

Per serving

229 kcalories, protein 18g, carbohydrate 4.5g, fat 15.5 g, saturated fat 7.7g, fibre 0.6g, salt 0.15 g

Latest comments and suggestions

• Aysenur

  23 November 2007

  Aysenur rated this recipe

  

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• beksa

  01 March 2008

  beksa rated and commented on this recipe

  

  A lovely blend of spices makes this dish a favourite for anyone who loves a delicious homemade curry. Well worth a try!

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• asquithea

  20 April 2008

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• Caz

  30 April 2008

  Caz commented on this recipe

  This was delicious! I added a tsp of ground cumin to the sauce for extra flavour, and also made the sauce an hour before I needed it, which gave the flavours chance to infuse, it had more flavour after being left for a while. I served it with Tilda wild rice, which went perfectly. We would have liked more sauce though, so I will probably double the amount next time.

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• Caz

  30 April 2008

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• Ausbound

  05 May 2008

  Ausbound rated and commented on this recipe

  

  Use chicken thigh meat and brown along with the onions before adding the rest of the ingrediants. Then cook gently for an hour or more. Also added a few chilli flakes for an extra kick. Served with Goodfood flatbread, delicious!

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• Cookery Book

  13 May 2008

  Cookery Book rated and commented on this recipe

  

  Made this for a big party, and everyone came back for third helpings. Can't tell you what it tasted like as it was gone by the time I got round to it! I stirred in some cream to make it even more masala-y. Great for a homemade curry in a hurry... Pataks watch out!

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• Steph

  20 July 2008

  Steph commented on this recipe

  I made this on a Friday night... it was great, lovely with a few cold beers, the spices work very well together, well worth making!

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• Janey

  01 August 2008

  Janey commented on this recipe

  Most people seem to have added their own twist to this basic recipe. The original did seem to lack enough sauce although how much water is 'enough' to make it? The chicken was a little bland so perhaps cooking it for longer in the sauce would help to infuse the flavour.

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• Harksome

  30 August 2008

  Harksome rated and commented on this recipe

  

  Really bland at the end, waste of two chicken breasts! Sauce is thin and uninspiring

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• Liz

  06 September 2008

  Liz commented on this recipe

  Have just made this for the first time,and it's delicious. As always, I had to adjust some of the ingredients to suit my taste, for example I added a good squirt of tomato ketchup to add depth. I will definitely make it again.

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• bobby

  09 November 2008

  bobby commented on this recipe

  I used a tin of chopped tomatoes to give body to the sauce. An easy recipe and one I will certainly make again.

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• Bubina

  16 November 2008

  Bubina rated and commented on this recipe

  

  Very tasty. I would probably reduce the amount of fennel to 3/4ths of a teaspoon next time though, as it was a little overpowering for my taste.

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Ingredients

• 3 tbsp ghee (clarified butter), or oil
• 1 small onion , finely chopped
• 1 stick cinnamon
• 2 cardamom pods
• 4 cloves
• 1 tsp fennel seeds
• 2cm piece root ginger , very finely chopped
• 2 garlic cloves , crushed
• 1 tsp turmeric powder
• 1 tsp ground coriander
• ¾ tsp chilli powder
• 1 tsp tomato purée
• oil
• 2 skinless chicken breasts , cut into chunks
• 1 chopped tomato
• a handful of coriander leaves, chopped

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 3 tbsp ghee (clarified butter), or oil
• 1 small onion , finely chopped
• 1 stick cinnamon
• 2 cardamom pods
• 4 cloves
• 1 tsp fennel seeds
• 2cm piece root ginger , very finely chopped
• 2 garlic cloves , crushed
• 1 tsp turmeric powder
• 1 tsp ground coriander
• ¾ tsp chilli powder
• 1 tsp tomato purée
• oil
• 2 skinless chicken breasts , cut into chunks
• 1 chopped tomato
• a handful of coriander leaves, chopped

Per serving

229 kcalories, protein 18g, carbohydrate 4.5g, fat 15.5 g, saturated fat 7.7g, fibre 0.6g, salt 0.15 g

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