Poultry Recipes - Chicken with Vegetables and Paneer

Ingredients

• 75 ml/5 tbsp oil or ghee

• 200 g/7 oz cauliflower, cut into small florets

• 100 g/4 oz Paneer, cubed

• 2 onions, finely chopped

• 4 cloves garlic, crushed

• 2.5 cm/1 in ginger root, finely chopped

• 4 cloves

• 4 black peppercorns

• 2 bay leaves

• 1.5 cm/1/2 in cinnamon stick

• 1 black cardamom pod

• 500 g/18 oz boned chicken, skinned and cut into 4 cm/1 1//2 in pieces

• 10 ml/2 tsp ground coriander (cilantro)

• 5 ml/1 tsp ground roasted cumin

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ground turmeric

• salt

• 400 g/14 oz canned tomatoes, chopped

• 300 ml/1/2 pt/1 1/4 pts water

• 250 g/9 oz mixed vegetables, cubed

Garnish:

• 2.5 ml/1/2 tsp garam masala

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Heat a little oil or ghee and fry the cauliflower and paneer until golden brown. Remove from the pan and set aside. Heat the remaining oil or ghee in a heavy-based pan and fry the onion, garlic, ginger and whole spices until golden brown.

2. Add the chicken and fry for 5 minutes until light brown. Stir in the ground spices and salt then mix in the tomatoes and cook until all the liquid has been absorbed and oil appears on the surface. Pour in two-thirds of the water and simmer gently until the chicken is tender and all the water has been absorbed.

3. Add the frozen and fried vegetables, the paneer and the remaining water and simmer for 2 minutes. Sprinkle with the garnish ingredients and serve hot with puris or chapattis, raita, dal and okra.