Where there's a will.....
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Beware: I like it hot and am a cooking freak so have an infinite variety of spices to handThis recipe is an adaptation of one of Mamta Gupta's : Mamta's Kitchen
Serves 2 generously:
2 chicken breasts, cut into bite size pieces
2 tsp extra virgin olive oil - 4 SYNS or use as part of your HEX (you can try to do this in Fry Light but I find the syns worth it to cook the spices properly without burning)
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp nigella seeds
1/2 tsp black mustard seeds
1/2 tsp fenugreek seeds
1/4 tsp asafoetida powder (hing)
4 dried red chillies, broken in half
5-6 garlic cloves, peeled
1/2 inch root ginger, peeled and roughly chopped
2 medium onions, peeled
1 tsp turmeric powder
1/2 tsp crushed chillies (adjust quantity to taste or replace with chilli powder if you like)
3 tsp coriander powder
1 tin chopped tomatoes
2 tbsp tomato puree - 1 SYN
1 stock cube (I use Kallo Just Bouillon chicken stock cubes)
3 tbsp dry fenugreek leaves (methi leaves)
1 tbsp Patak's mixed pickle - 2 SYNS (or to taste of your own favourite) (you can substitute the juice of half a lemon if you don't want it too spicy and want to save syns)
1 1/2 tsp rock salt (less if you use regular cooking salt)
1 tsp Garam Masala
1/2 cup fresh coriander, chopped
Total = 7 syns or 3.5 syns per serving - and that's only because of the olive oil and pickle, which you can omit / substitute if you want, leaving just the tomato puree to syn.
- Put onion, ginger and garlic in a food processor and whizz to a paste (You can skip this and finely chop/crush everything if you like)
- Heat the oil and add cumin, fennel, nigella, mustard, fenugreek seeds and asafoetida powder
- As soon as the seeds crackle, add the dried chillies
- Stir for 10 seconds and add onion, ginger and garlic mix. Cook, stirring, for about 5-7 min
- Add turmeric, chilli powder and coriander powder, stir fry for 10 seconds, then add tomatoes, tomato puree, stock cube and fenugreek leaves
- Stir to mix, add chicken and cook on high heat, stirring all the time, until meat is no longer pink
- Cover and cook on low heat until done (20-30 min - longer if you sustitute chicken with lamb or beef)
- When cooked add garam masala, salt, chopped coriander and stir
- Serve with basmati rice or whatever your preference
This sounds really yummy. Just a quick question and sorry if it's just me being a bit thick but when do you add the mixed pickle? (or lemon juice which is probably what I'll use...)
) And hello Jackieeeeee :bighug: whats been happening round gere while Ive been fakeocamping in the depths of Northern raindom? Never seen Julie and Julia, whats it about? Anything else happened while Ive been away? 
