Anari Chicken
Ingredients
| Pre-Cooked Chicken | For 1 |
| 1 chicken breast | 1 tspn oil |
| 1 tbspn oil | 2 tspn ground coriander |
| 1 tspn pomegranate molasses | ½ tspn garam masala |
| 2 tspn water | ¼ tspn hot chilli powder |
| ½ tspn ground coriander | ¼ tspn salt |
| ¼ tspn hot chilli powder | 1 tspn green chilli |
| ¼ tsp salt | 1 tspn pomegranate molasses |
| 150 ml masala sauce | 2 tbspn yogurt |
Preparation
- In a small bowl mix 1 tspn of pomegranate molasses with 5 tspn of water.
- Mix in the ground coriander, chilli powder, salt and 1 tbspn of oil.
- Cube the chicken breast and marinate in the pomegranate and spice mixture for 2 hours.
- In another small bowl add the yogurt and stir in 1 tspn of pomegranate molasses.
- Finely chop the green chilli.
Cooking
- Heat a wok and add 1 tbspn of masala sauce, add the chicken with the marinade and fry for 3 min or until the chicken is cooked, then set aside.
- Heat the wok and add 1 tspn of oil.
- Add 2 tbspn of masala sauce.
- Bring to a simmer and add the ground coriander, garam masala, chilli powder and salt and stir fry for a few seconds.
- Add the rest of the masala sauce, pre-cooked chicken, and the green chilli.
- Stir well and simmer on a low heat for 5 min.
- Turn heat very low and stir in the yogurt and pomegranate mixture.
- Heat through.
Serving
- Serve with rice.
The precooked chicken stage
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Pomegranate Molasses
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The preparation stage
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The finished meal
Pomegranate Molasses
The preparation stage
The finished meal
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