Tuesday, 13 May 2008

Chicken Chaat - Quick Chicken Curry

Chaat is a word used in many parts of India, Pakistan and South Asia to refer to street food snacks, the literal translation of the word is 'lick' or 'taste', I suppose because that is what you do.

This chicken chaat would usually be served in a chapati and I have had it before as a starter in Indian restaurants. Unfortunately, I have not yet been to India! It is a very quick meal to make and extremely flavourful.

Serves 4

Ingredients
  • 3 chicken breasts - cubed
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 tablespoon sunflower oil
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 lemon
  • Fresh coriander leaves, to garnish
In a pestle and mortar, mash the garlic with the salt until it forms a smooth paste.

Heat the oil in a large, non stick frying pan. Add the garlic paste.


Stir fry for about 2 minutes, until it is lightly browned.


Add the chicken to the pan, and stir fry for about 5-6 minutes until lightly browned and just about cooked through.


Add the spices and stir well.


Stir fry for another 2 minutes.



Squeeze over the lemon juice. A tip before juicing a lemon is to roll it on the work top, gently squeezing it all the time. This will make it a lot softer and more juice seems to come out that way.


Garnish with fresh coriander leaves. Serve in a chapati or with rice and vegetables for a more complete meal.


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2 comments:

Ben said...

Oh yummy! I really need to start cooking Indian food. This recipe looks easy enough to start with :)

Paulo said...

Yh I have this dish from my local Indian restaurant & I love it so wanted to know how it maybe done, Google have put you quite high on the list :) Only thing I would say is that I am positive they cook it in quite alot of ghee which adds more flavour & colour. The other thing is when cooking the garlic you have to be extremely careful not to brown it too much as this will alter the garlic taste as it becomes burnt & will be bitter. This is probably why they use ghee as it has a higher boiling temperature as far as I know... Can I ask where did you find the out the spice mixture ?