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Ingredients:
450 Grams Or 1 Lb Of Boneless Chicken (cut Into 2.5 Cm/1 Inch Cubes
8 Tomatoes (sliced)
2 Garlic Cloves (crushed)
6 Curry Leaves (karhi Pattay)
1 Tbsp. Of Fresh Coriander/cilantro Leaves (hara Dhania) (freshly Chopped)
¼ Tsp. Of Mustard Seeds (rai)
1 Tsp. Of Ground Coriander (pisa Dhania)
1 Tsp. Of Red Chilli Powder
1 Tsp. Of Salt
1 Tsp. Of Ground Cumin (pisa Zeera)
1 Tbsp. Of Sesame Seeds (toasted)
150 Ml Or 5 Fl Oz. Of Water
4 Tbsp. Of Vegetable Oil
Preparation:
1) Heat The Oil In A Large Pan, Add The Curry Leaves And Mustard Seeds And Mix Well.
2) Add The Tomatoes And Cook For 5 Minutes, Stirring, Then Add The Ground Coriander, Chili Powder, Cumin, Salt And Garlic And Continue To Cook For A Further 2-3 Minutes.
3) Raise The Heat Then Add The Cubed Chicken And Stir Fry For 5 Minutes.
4) Pour In The Water, Bring To The Boil, Then Simmer For 20-30 Minutes, Stirring From Time To Time, Until The Chicken Is Cooked And The Sauce Has Thickened.
5) To Serve - Transfer To A Heated Serving Dish And Sprinkle The Sesame Seeds And Chopped Coriander Over The Top.
Serve Immediately.
You can serve with your family and friends.
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