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Chicken Masala

Chicken pieces cooked in spices with fresh herbs



  • 1.

    Heat pan with olive oil and throw in mustard seeds & fenugreek seeds fry for 5 minutes then add ginger & garlic and fry for 10 minutes till flavour can be smelt.

  • 2.

    Add copped onions and keep stirring till onions are transparent.Lower heat.

  • 3.

    Then add curry powder, coriander powder & turmeric. Add tomatoes & salt.

  • 4.

    Add chicken pieces and stir it though.Add 2 cups water & cover pan to let it cook.

  • 5.

    Allow to cook for 20 minutes stirring in between. Add spring onions when nearly cooked and garnish with fresh coriander when done.

  • 6.

    Eat with rice or chappatis.


Ensure heat is not too high and keep stirring so as it keeps the flavour in.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Masala.


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