PREPARATION: (45 MIN)
THE CHICKEN: Unwrap the farm-fresh, scrumptious Zappfresh Curry Cut.
THE VEGETABLES: Wash and chop tomatoes. Remove stems, wash, slit, deseed, and chop the green chilies. Scrape, wash and chop the ginger. Clean, wash and chop the coriander.
THE WHOLE SPICES: Pound red chilies and coriander seeds with a pestle.
COOKING: (20-22 MIN)
Heat ghee in a kadhai, add garlic paste and saute over medium heat until light brown. Add the pounded spices, stir for 30 seconds, add tomatoes, bring to a boil, add green chilies, three-fourths of the ginger and one-third of the chopped coriander, reduce the heat and simmer for 4-5 minutes. Then add chicken, bring to a boil, simmer, stirring occasionally, until the fat leaves the masala, the gravy becomes thick and chicken is tender. Sprinkle garam masala and fenugreek, stir for 2 minutes. Adjust the seasoning.
TO SERVE: (SERVES 4)
Remove to a dish, garnish with the remaining ginger and coriander, serve with any Indian bread of your choice.
Order Now: Zappfresh Chicken Curry Cut