Serves 1
Directions
- 1Pour 1/3 cup of oil into a pan.
- 2Add sliced ginger and garlic to the oil and stir-fry until fragrant.
- 3Add 1 kg of Thai boneless chicken to the pan.
- 4Add 1 tablespoon of ginger garlic paste to the chicken.
- 5Season with salt to taste.
- 6Stir the chicken mixture well.
- 7Add 3-4 chopped tomatoes to the pan.
- 8Pour in 1/3 cup of water.
- 9Cover the pan and cook until the tomatoes soften.
- 10Add 2-3 tablespoons of Karhai Masala, 1 teaspoon of coriander powder, and 1 teaspoon of black pepper and cumin powder.
- 11Stir well to combine all the spices with the chicken.
- 12Pour in half a cup of cream.
- 13Stir the cream into the chicken mixture.
- 14Continue cooking until the curry thickens and the oil separates.
- 15Add chopped green chilies and fresh coriander for garnish.
- 16Serve hot with bread.
Ingredients
- 0.33 cup Oil
- Ginger Garlic
- 1 kg Thai Boneless Chicken
- 1 tbsp Ginger Garlic paste
- to taste Salt
- 3 to 4 Tomatoes
- 0.33 cup Water
- 2 to 3 tbsp Karhai Masala
- 1 tsp Coriander Powder
- 1 tsp Black Pepper & Cumin Powder
- 0.5 cup Cream
Equipment
PanSpatulaLadle
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