Friday, 23 September 2011
This wonderful curry is from the Mighty Spice cookbook by John Gregory-Smith, available on Amazon.com here. Read a full review of his book on the Burn! Blog here.
At a glance
New Mexico Green
2 tbsp. vegetable oil
2 tsp. cumin seeds
1 large onion, finely chopped
1 green chilli, deseeded and finely chopped
2.5 cm/ 1-inch piece root ginger, peeled and finely chopped
4 tomatoes, roughly chopped
1 tsp. garam masala
1/2 tsp. turmeric
1 1/2 tsp. salt
500 g/1 lb. 2 oz. boneless, skinless chicken thighs, cut into thin strips
1 green pepper, deseeded and cut into thin strips
juice of 1/2 lemon
rice, to serve (optional)
1. Heat a wok over a medium heat and add the oil. Chuck in the cumin seeds, allow them to crackle for 10 seconds, then add the onion. Stir-fry for 3-4 minutes, or until the onion starts turning golden, then add the green chilli, ginger, tomatoes, garam masala, turmeric and salt. Mix well and stir-fry for 5-6 minutes, or until the tomatoes have started to break down and form a sauce.
2. Add the chicken and green pepper, reduce the heat to low and simmer, stirring occasionally, for 12-15 minutes, or until the chicken is cooked through. Add the lemon juice and give it one last mix. Serve immediately with rice, if liked.