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Vegan
Gluten free
/:
Teja ., Vsebinski marketing
Ingredients:
- 500 grams of chicken, cut into pieces
- 1 onion
- 150 grams of crushed tomatoes
- 2 carrots
- 100 grams of potatoes
- 2 peppers
- 50 grams green peas
- 4 cloves of garlic
- Grated piece of ginger
- 2 green chillies, cut lengthwise
- 2 tablespoons vegetable oil
- 2 tablespoons BAM garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup of water
- Fresh coriander leaves, for garnish
Instructions:
1
Heat the vegetable oil in a large frying pan or pot over a medium heat. Add the onion and sauté until golden brown.
2
Add the chopped garlic, grated ginger and sliced green chillies. Simmer for another minute to smell the aroma.
3
Add the chicken pieces to the pan and cook until lightly browned on all sides.Reduce the heat and add the BAM garam masala, ground cumin, ground coriander, turmeric powder, red chilli powder, salt and black pepper. Mix well to coat the chicken evenly with the spices.
4
Add the tomato puree to the pan and cook for a few minutes until the oil separates from the masala.Add the diced carrots, potatoes, peppers and green peas to the pan. Stir everything together.
5
Add the water, cover the pan and cook for about 20-25 minutes or until the chicken and vegetables are cooked.
6
Taste and season if necessary. Serve hot with steamed rice or naan bread. Mmm, our chicken curry with colourful vegetables is ready to enjoy!
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