This chicken masala recipe was given to me yet again by Aroma, the amazing chef at Casa Linda in Fort Kochi. It’s a simple and easy meal for two that’s cheap.
You will need: (Serves 2 Chicken Masala)
- Sunflower Oil
- 1 Chicken breast, chopped into chunks
- ½ Onion, chopped
- 2 cm piece of Ginger
- 4 cloves of Garlic
- Curry Leaves, a large pinch
- ½ tsp Turmeric
- 1 tsp Chilli Powder
- ½ tsp Garam Masala
- ½ tsp Cumin
- Pinch of Salt
- 2 Chillies
- 1 Tomato, chopped
- 1 tbsp White Vinegar
- 1 tbsp Coconut Milk
Heat 2 tbsp sunflower oil in a pan. Fry the chicken and onion until the chicken is browned on the outside. In a pestle and mortar, crush together the ginger and garlic and add this to the pan. Continue to stir and add more oil if it starts to stick.
Throw in some curry leaves and continue to stir. Add in the turmeric, chilli powder, garam masala, cumin and salt and cook for a further two minutes.
Add in the chillies (halved if you prefer) and chopped tomato.
Add around half a glass of water (200ml or so) and the white vinegar. Leave to reduce on a high heat and taste.
Add more water as you see necessary then stir in the coconut milk. Leave to simmer for a couple of minutes and then take it off the heat and serve.