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08 January 2013,04:08 by

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Minced or ground chicken is seldom cooked in Indian homes. However, it works very well in this recipe.
Serves :

Preparation Method :

  • Cook the chicken breast fillet in a pan of water for about 10 minutes until soft and cooked through.
  • Remove it with a slotted spoon and place in the bowl of a food processor fitted with a metal blade.
  • Mince or grind the cooked chicken breast fillet, roughly.
  • Cut the chillies in half lengthways and remove the seeds, if you like. Cut the flesh into strips and set aside.
  • Heat the oil in a karahi, wok, or heavy pan and fry the curry leaves and onions until the onions turn soft golden brown.
  • Lower the heat and stir in the garlic, ground coriander, ginger, chilli powder, and salt.
  • Add the minced (ground) chicken to the onion and spices, and stir-fry for 3 - 5 minutes.
  • Add the lemon juice, the prepared chilli strips, and most of the fresh coriander. Stir-fry for further 3 - 5 minutes.
  • Garnish with the remaining fresh coriander and serve with warm chapattis and lemon wedges.


  • 300 grams skinned chicken breast fillet, cubed
  • 2 plump fresh red chillies
  • 3 plump fresh green chillies
  • 2 tablespoons Cooking oil
  • 6 curry leaves
  • 3 medium onions, sliced
  • 1 ½ teaspoons crushed garlic
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons grated fresh root ginger
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh coriander (cilantro)
  • Chapattis and lemon wedges, to serve

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