Minced Chicken with Chilli
Stir-fried minced chicken is great with chilli and spices. You
can easily substitute chicken with minced lamb.
Ingredients
For
two:
2-3 tbsp oil
1 large red chilli, deseeded and thinly sliced
1 large green chilli, deseeded and thinly sliced
1/2 green ball pepper, deseeded and thinly sliced
1 large onion, sliced
10 curry leaves
1 carrot, peeled and chopped into small cubes
3 garlic cloves, crushed
2,5 cm ginger, chopped
1 tsp chilli powder
1,5 tbsp hot madras curry powder (or other spices as preferred
such as keema curry, garam masala, etc.)
1,5 tsp coriander powder
0,3 tsp salt
1 dried red chilli, cut into three
400 g minced chicken
1 tbsp lemon juice
2 tbsp fresh coriander leaves, chopped
Instructions
1. Heat the oil in a pan. Add the onion and curry leaves and
fry on a medium heat for 10 minutes or until the colour is golden
brown.
2.
Add the carrots and fry for a couple of minutes more.
3.
Add ginger and garlic, chili powder, hot madras curry powder,
coriander powder, salt and dried red chilli. Fry for two minutes
stirring all the time.
4.
Raise the heat and add the minced chicken. Stir well and fry
for a few minutes until the chicked is cooked.
5.
Add chilli, ball pepper, lemon juice and half of the fresh coriander.
Fry for a few more minutes.
6.
Serve with spiced rice and garnish with coriander leaves.
(Spiced
rice: Heat a drop of oil in a kettle. Add 1/2 tsp cumin seeds,
2 cardemom pods, 2 cm cinnamon or cassia bark, 3 cloves, 1 bay
leaf and 1/2 tsp turmeric. Add water, 1/4 tsp salt and rice.
Cook until the rice is done. Pour off excess water if needed.)
