This is what Yudhika calls curry in a hurry. If you are unaccustomed to hot food, you might want to go lightly on the chilly powder while you experiment with it. Take advantage of classic sides for Indian curries like Spekko long-grain rice, and raita, a cooling sauce made with yogurt, cucumber and mint.
6 Chicken Fillets, cubed
1 tsp mustard seeds
1 tsp cumin seeds
1 onion, finely chopped
1 Tbsp crushed garlic
3 tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
2.5ml tumeric powder
2 tomatoes, skinned and chopped
400ml coconut milk
Salt to taste
Fresh coriander to garnish
Heat oil in a pot. Add mustard seeds and when they begin to splutter add cumin. After a few seconds add onion and sauté until they are golden brown in colour. Add the powdered masalas and garlic and stir for a few seconds taking care to not burn the spices. Add the cubed chicken fillets. Coat the chicken in the fried masala. Add salt. Once the chicken has been evenly coated with the spice mix, add the chopped tomatoes. Cook until the tomatoes dissolves. If the chicken begins to stick to the pot, add 125ml hot water. Once the tomato has been cooked and the mixture looks thick and smooth, add coconut milk and reduce heat. Simmer for 5 – 10 minutes. Garnish with fresh coriander and serve with Spekko White, Basmati or Long Grain Rice.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Yudhika recommends Spekko Long Grain Rice for this dish because
This is Spekko Rice’s everyday rice option, and has been tested & acknowledged by the GI Foundation as LOW GI! This is unique for par boiled rice and Spekko is proud to have this endorsement – what a great benefit to the consumer – as it slowly releases energy into the blood stream, keeping you full for longer.