As the Lamb Daag
turned out so well I thought a chicken version was in order.
The method is very much the same but the recipe has a different
flavour. What ingredients you use for the recipe can be entirely
up to you as this is just to give an idea of what you can
do. For example, you might want to add a selection of vegetables.
With the Daag base already
prepared you can create a variety of dishes to suit your own
2 chicken breasts, cut into small pieces (about 300
3 or 4 round shallots (on 1 small onion) sliced
3 garlic cloves finely chopped
1 red bell pepper, thinly sliced
1/4 tsp ground Cumin
1/4 tsp ground Coriander
1/4 tsp Cinnamon
1 tsp Turmeric
1/2 tsp chilli powder
2 chicken stock cubes
500 mls Water
Daag (Onion Masala)
Bunch of Coriander or Flat Leaf Parsley, chopped
a little oil gently fry the shallots until soft.
the garlic and continue to fry for a minute or two.
the spices and stir together.
the chicken and cook until the meat is sealed.
the chicken stock cubes and about 500 mls of water. Bring
to the boil, stirring to combine everything.
from time to time and if getting too dry and add some more
water. You want to simmer the chicken for about 40 minutes.
the end of the cooking time remove the lid and continue
to heat until most of the liquid has evaporated.
your pre-prepared Daag in another pan. Add your chicken
to the Daag and heat.
chopped Coriander or Flat Leaf Parsley and cook for a further
three or four minutes.
with rice and Naan bread
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