Chicken masala with onions and carrots

chicken masala with onions and carrots 1

I’m more of a green veggies kinda gal, but this chicken masala makes for a royal foundation for the often underwhelming carrot. It truly shines in the spicy sauce – with just a hint of ginger – which is alternately subdued by creamy yogurt. You’re gonna want to eat this bowl with a spoon and a bib … it’s that good. 😉

chicken masala with onions and carrots 2

Ingredients:

4 onions, sliced

2 teaspoons garlic

4 chicken breasts, cubed

4 carrots, sliced

2 teaspoons chilli flakes

1 teaspoon ginger

2 teaspoons turmeric

1 teaspoon coriander

2 teaspoons garam masala

1 teaspoon paprika

2 teaspoons cumin

60 ml lemon juice

400 g tin tomatoes

50 ml water

50 g tomato paste

250 ml plain yogurt

Method:

  1. Fry the onions and garlic in a splash of olive oil. Once the onions turn translucent, add the chicken and start browning.
  2. Add the chilli, ginger, turmeric, coriander, garam masala, paprika and cumin and fry for around 5 minutes.
  3. Add the carrots, lemon juice, tomatoes, water and tomato paste. Bring to a boil and then turn the heat low to simmer for about an hour.
  4. Stir in the yogurt 10 minutes before serving.
  5. Serve with yogurt and atchar, and basmati rice.
Advertisements

4 thoughts on “Chicken masala with onions and carrots

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s