Empty My Fridge
Chicken Bhindi Curry
Ingredients
- Olive oil1 tbsp
- Cardamom4
- Cinnamon stick1
- Bay leaf1
- Onion · diced1
- Garlic10 g
- Ginger5 g
- Chili pepper1
- Salt1 tsp
- Turmeric · powder½ tsp
- Coriander seed · powder1 tsp
- Curry · powder2 tsp
- Cumin · powder1 tsp
- Chili powder1 tsp
- Tomato1 tbsp
- Chicken breast275 g
- Bhindi · approximately 100 g1 handful
- Garam masala½ tsp
- Fenugreek1 tbsp
- Cilantro
Instructions
- Heat the olive oil in a pan and add the cardamom pods, cinnamon stick and bay leaf.
- Add the diced onion and cook until softened and lightly golden.
- Stir in the garlic, ginger and green chilli.
- Add the turmeric, coriander powder, curry powder, cumin powder, Kashmiri chilli powder and tomato purée. Cook for a couple of minutes to release the flavours.
- Add the chicken pieces and stir until coated in the masala.
- Pour in the water, bring to a gentle simmer and cook for about 12–15 minutes, until the chicken is thoroughly cooked.
- Add the bhindi and simmer gently for the final 5 minutes, until tender.
- Lower the heat, then finish with the garam masala, crushed kasoori methi and fresh coriander.
Summarized from Latif's Inspired's video. Watch it for the details.
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