Masala chicken pie


Warmth a profound skillet or flameproof meal dish and include 2 tsp of the oil. Dark colored the chicken bosoms rapidly however well on the two sides, at that point evacuate to a plate. Turn down the warmth and include the rest of the oil, the onions, ginger and garlic. Sear tenderly until delicate. Include the flavors and cook for a couple of mins, mixing.

Blend in the vinegar, sugar, tomatoes and coconut milk. Convey to a stew and rise for 10 mins. Generally slash the chicken bosoms and mix into the container with any chicken juices and the peppers. Stew for another 20 mins until the chicken is cooked through and the sauce decreased a bit. Remove the warmth, mix in the coriander leaves and season to taste – it will require a decent flavoring.

To make the fixing, put the potatoes in a major container of water, convey to the bubble, at that point bubble until cooked – 10-15 mins relying upon how enormous your pieces are. Channel truly well, at that point tip again into the container and steam-dry for a couple of mins.

Include the coconut milk and turmeric to the dish, and crush truly well. Season with the lemon juice and some salt, at that point blend through the spring onions and coriander stalks.

Spoon the chicken masala into a heating dish. Touch on spoonfuls of crush to cover, at that point sprinkle over the kalonji seeds. Can be concealed and chilled for to 2 days (or solidified for as long as a month).

Warmth broiler to 200C/180C fan/gas 6 and heat for 25-30 mins (or 45 mins from chilled) until hot through and crisping to finish everything. Present with naan bread, in the event that you like.


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