Kadhai Chicken [European version].

There are two versions of this quick and tasty dish, a traditional Indian one and a European adaptation. This latter preserves the tastes of the original, which are combined in the form of a simmer sauce.


1 onion, finely chopped.

3 cloves garlic, crushed.

1 green chilli [or to taste], seeded and chopped.

1 can chopped tomatoes.

1 teaspoon garam masala.

½ teaspoon turmeric.

1 teaspoon ground ginger.

Salt to taste.

A little water.

2 chicken breast fillets, trimmed.

1/3 cup olive oil.

Coriander leaves for garnish.


Place the onion, garlic, chilli, tomatoes, garam masala, turmeric, ginger and salt in a small bowl and whizz to a paste with a kitchen wand. This will yield almost twice as much as is required for two people, so divide the mixture into two in small plastic containers, and top up with water to a capacity of about 300ml each. Set one aside and put the other in the freezer for another time.

Heat the oil over a hot flame, add the meat and brown well all over. Add the kadhai sauce, bring to the boil and simmer, uncovered, over a medium flame for another 10-12 minutes or until the meat is cooked through. Add a little water if the sauce becomes too dry. Place a little of the sauce on two plates, top with the cooked fillet, sprinkle with the chopped coriander and serve with rice and salad, and the rest of the sauce on the side.

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