Directions
- 1Add a splash of oil to the pan, then add the chicken breast. Add salt, a touch of turmeric, and a touch of paprika. Cook until the chicken is crusty.
- 2Remove the chicken from the pan. Add 2 tablespoons of ghee, then add diced onion, sliced garlic, ginger paste, and tender stem broccoli. Stir until fragrant.
- 3Add sliced bell peppers and mushrooms. My dad used to call mushrooms "bengor sathi" which basically means they’re frogs umbrella.
- 4Add tomato purée, salt, pepper, and all of the spices. Add a splash of water and stir.
- 5Add the cooked chicken back into the pan, along with a bunch of red chilli and a big fat lemon wedge. Squeeze the lemon juice into the pan and stir.
- 6Add some white rice and stir. Add a touch more salt to compensate for the rice, and then some fresh coriander.
- 7Turn off the heat, add a bit more coriander, and serve.
Ingredients
- 1 splash oil
- 1 chicken breast
- 1 salt
- 1 touch turmeric
- 1 touch paprika
- 2 tablespoons ghee
- 1 diced onion
- 1 sliced garlic
- 1 ginger paste
- 1 tender stem broccoli
- 1 sliced bell peppers
- 1 mushrooms
- 1 tomato purée
- 1 bunch pepper
- 1 spices
- 1 splash water
- 1 bunch red chilli
- 1 big fat lemon wedge
- 1 lemon juice
- 1 white rice
- 1 coriander
Equipment
frying pan
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