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03 June 2014,16:27 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Cut the chicken into cubes and put in a non-reactive bowl. Add the lemon juice and half the salt and rub well into the chicken. Cover and leave to marinate in the refrigerator for 20 minutes.
  • Heat 4 tablespoons of the oil in a medium- sized, heavy-based saucepan over a medium heat. Add the onion and cook, stirring frequently, for 10 minutes, until lightly browned.
  • Add the garlic and ginger purees and cook, stirring, for 3 minutes. Add the turmeric, cumin, coriander and chilli powder and cook, stirring, for 1 minute.
  • Add the tomatoes and their juice and cook for 3 minutes, stirring frequently, until the oil separates from the spice paste.
  • Add the marinated chicken, increase the heat slightly and cook, stirring, until it changes colour. Add the warm water and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
  • Heat the remaining oil in a small saucepan or frying pan over a low heat. Add the chopped garlic and cook, stirring frequently, until browned.
  • Add the peppers, increase the heat to medium and stir-fry for 2 minutes, then stir in the garam masala. Fold the pepper mixture into the curry.
  • Remove from the heat and serve immediately with Indian bread or plain boiled basmati rice.



  • 1 kg skinless, boneless chicken breasts or thighs
  • Juice of ½ lemon
  • 2 teaspoon salt, or to taste
  • 100 ml Cooking oil
  • 2 large onion, finely chopped
  • 4 teaspoon garlic puree
  • 4 teaspoon ginger puree
  • 1 teaspoon ground turmeric
  • 2 teaspoon ground cumin
  • 4 teaspoon ground coriander
  • 2 teaspoon chilli powder
  • 300 grams canned tomatoes
  • 2 large garlic, clove, finely chopped
  • 2large red pepper, deseeded and cut into pieces
  • 2 small green pepper, deseeded and cut into pieces
  • 1 teaspoon garam masala

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