Achari Boneless Chicken

Name: Achari Boneless Chicken | Asda Good Living
Total time: 1 h 25 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp olive oil; 2 tsp ginger paste; 2 tsp garlic paste; 2 bay leaves; 2 cardamom pods; 2 cinnamon sticks; 1 large & 1 medium onion, sliced; ¼ tsp ground turmeric; 1 ½ tsp chilli powder; 1 ½ tsp ground coriander; 1 ½ tsp ground cumin powder; 1 ½ tsp curry powder, whichever heat you prefer; Shazans Halal Chicken Breast Fillets; 2 whole green chillies; ½ tbsp lime pickle; 1 large green pepper, sliced; 4 tbsp fresh coriander, finely chopped

The combination of intense flavours makes it a dish you just cannot resist.

By Asda Good Living,24th March 2022

Cook: 1 Hour 25 Mins

Serves: 4

Price: £4.96 per serving

Nutritional Information

Each 246g serving contains

Energy
2177kj
212kcal

11%

Fat
7.9g

Med
11%

Saturates
1.2g

Low
6%

Sugars
6.2g

Low
7%

Salt
0.39g

Low
7%

of your reference intake.
Typical energy values per 100g:
885kj/212kcal

Ingredients

2 tbsp olive oil

2 tsp ginger paste

2 tsp garlic paste

2 bay leaves

2 cardamom pods

2 cinnamon sticks

1 large & 1 medium onion, sliced

¼ tsp ground turmeric

1 ½ tsp chilli powder

1 ½ tsp ground coriander

1 ½ tsp ground cumin powder

1 ½ tsp curry powder, whichever heat you prefer

Shazans Halal Chicken Breast Fillets

2 whole green chillies

½ tbsp lime pickle

1 large green pepper, sliced

4 tbsp fresh coriander, finely chopped

Method

Heat the oil in a non-stick pot, then add the ginger, garlic, bay leaves, cardamom pods and cinnamon sticks and cook on a high heat for 2-4 mins, stirring regularly.

Add the onions and lower the temperature to cook on a medium heat until soft. Add a sprinkle of water if the onions become too dry.

Once the onions are soft, add the turmeric, chilli powder, ground coriander, cumin and curry powder and cook on a low heat for 8-10 mins, stirring regularly. If the spices become too dry or begin to stick, add more water.

Increase the heat to medium and stir in the chicken until the cubes are coated in the spices. Cook for 15 mins, stirring occasionally, lowering the heat if the meat appears to be cooking too quickly or burning.

Add the whole chillies and the pickle, stirring occasionally on medium heat for 5 mins. Add additional hot water if required.

Add the green pepper and continue cooking for a further 5 mins, stirring occasionally. Turn off the heat off, garnish with fresh coriander. And serve.