Corn and Pomegranate Kachumber
Corn and Pomegranate Salad
- mild
- 37.4KViews:
- 8 chicken thighs, cut into chunks
Tomato gravy
- 2 tbsp vegetable oil
- 4 chillies, chopped
- 1 tsp cumin seeds
- 4 garlic cloves, sliced
- 1 tsp salt
- 4 fresh tomatoes, chopped
- ½ tsp turmeric
- 2 tbsp Greek yoghurt (optional)
Jalfrezi fry
- ½ tsp salt
- 1 tbsp vegetable oil
- 1 onion, cut into chunks
- 1 red pepper, cut into chunks
- 1 green pepper, cut into chunks
- 1 tsp cumin seeds
- 1 tomato, chopped
- 2 chillies, chopped
- 1 tsp garam masala
Method
- Heat oil in a pan, add the cumin seeds, chilli and garlic and fry until lightly browned.
- Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick sauce.
- Add the chicken and stir to coat the pieces. Reduce the heat, place the lid on the pan and leave to cook for 15-20 minutes on a low heat.
- I like to add a bit of a zing to the sauce so I stir in some yoghurt, but you don't have to.
- In a separate pan heat some oil and add the cumin seeds. Once fragrant stir in the chunky onions and peppers, tomato and the chilli, and then stir fry. You can cook these as much or as little as you like (I prefer mine with a bit of a crunch) then stir in the garam masala.
- Once the chicken is cooked and the sauce has reduced stir in the vegetable mixture. simmer for a couple of minutes then serve.
Served with
This is a lovely quick dish to do for a weeknight evening meal. Wonderful when served with a bowl of plain basmati rice.
Keith
reply