Ingredients
400 grams chicken/pork cubed.
2 yellow onions sliced.
2 carrots thinnley sliced.
2 long/thin type chilli sliced.
1 can Italian plum peeled tomatoes (NOT chopped).
1 mango/okra or other desired veg but not potatoes,turnip or pumpkin.
1/2 a tub (200g) Katuk or 3/4 tub (300g) greek yoghurt or natural yoghurt.
One level teaspoon of tumeric (not found in BG), fenugreek, chilli, ginger, coriander and cumin powders.
9 green caradom pods.
Preparation
1 In a small pan put half a mug of water and bring to boil, add carrots and any other ‘‘hard’’ veg if you have chosen. Briskly boil and add water as req,d. 2 Using a deep sided frying pan just cover the bottom and then some with sunflower oil and bring to heat. When it starts to smoke add the onions and turn down the heat to med. 3 When the onion starts to brown add the chicken and keep stirring and add the herbs and seeds adding a little oil if req,d. 4 When the chicken has whitened add the chillies, mango, okra and any other soft vegabatable you have chosen. Now add the tomatoes carefully cutting them into quarters in the pan. Note at this point only add HALF the juice as it may become too tomatoey if all is used. You can add more later to your taste if req,d. Now add the carrots checking they are soft. Dont add any water yet, wait untill the whole ingredients have hottened and THEN add water if req,d. Keep stirring with the lid on/off depending upon the consistancy. 5 keep stirring at a gentle simmer for 10 mins and then turn off heat and move pan to a cool hob. When the dish has losts its hottness (at least 5 mins) add the katuk/yoghurt, mix gently and bring back to heat slowly not exceeding medium. After 10 mins check for consistancy and taste. IF you have used katuk you will need to add at least one heaped teaspoon of sugar. Add more katuk/yoghurt/water/chilli powder as req,d and start rice as you are now 15 mins from the end.
