- 2 tbsp ghee
- 1 onion, grated
- 2 garlic cloves, crushed
- 1 cm-piece ginger, grated
- 2 long green chillies, finely chopped
- 1 long dried red chilli, chopped
- 2 tbsp chickpea (besan) flour (see Note)
- ½ tsp ground turmeric
- 2 tbsp lemon juice
- 800 g chicken breast fillets, thickly sliced on the diagonal
- 10 curry leaves (see Note)
- paratha (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt 1 tbsp ghee in a small pan over medium heat. Add onion, garlic, ginger, chillies, besan flour and turmeric, and cook for 3 minutes or until fragrant. Transfer to a bowl and stir in lemon juice. Cool, then coat chicken with mixture. Season with salt and pepper.
Heat remaining 1 tbsp ghee in a large frying pan over low heat. Add curry leaves and stir for 30 seconds or until fragrant. Add chicken and brown for 3 minutes each side. Cover and cook for 5 minutes or until cooked through. Remove from heat and stand, covered, for 5 minutes. Serve with paratha.
• Chickpea (besan) flour is available from health food shops and selected supermarkets.
• Curry leaves are available from greengrocers and Asian food shops.
• Paratha is flaky Indian bread made with wholemeal flour that’s cooked on a griddle. It is available from supermarkets in packets or in the frozen section of Asian food shops.
Also written by Kirrily La Rosa and Wendy Quisumbing. Photography by Chris Chen.