My mum’s chicken karahi is a favourite meal of mine. My mouth waters at the mere thought of eating it, yummy! So, needless to say it had to make an appearance in this book. The powerful antioxidant lycopene makes a double appearance in this curry from the chopped tomatoes and tomato puree, helping to keep cancer, heart disease and diabetes at bay.
Takes 25 Mins
- 75ml (3ft oz) olive oil
- 1 onion -peeled, chopped
- 2 tsp minced garlic
- 1/2 tsp minced ginger
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp ground paprika
- 300g (11oz) tinned
- chopped tomatoes
- 1 tbsp tomato puree
- 2 chicken breast fillets (skinless) – cubed
- Salt, to taste (optional)
- Red chilli powder, to taste (optional)
- Fresh coriander, for garnish -washed, chopped
Heat the oil in a large pot, add the onion and stir-fry until soft and golden. Add the garlic and ginger and stir-fry for 30 secs-1 min, followed by the turmeric, cumin and coriander, paprika. Stir-fry for a few sees more, then add the tomatoes, tomato puree, stir and simmer (uncovered) on low heat until the sauce begins to thicken.
Add the chicken and simmer on medium-low heat for 10-15 mins until the chicken is cooked and tender, stirring occasionally.
Once cooked, remove a serving for your little one and set aside. Add salt and red chilli powder (if using) to the main pot and stir. Return to the heat for a further 1-2 mins to lightly cook the chilli.
Taken from Easy Indian Super Meals by Zainab Jagot Ahmed