Easy chicken parathal

I really enjoyed eating this chicken that I made it back to back twice. I used a heavy pot with a lid to cook the chicken. By having the lid on when cooking the chicken, no additional water was needed. The steam in the pot cooked the chicken very quickly. The ingredient list does look long, but it might be a good idea to add these items to your pantry as they can be used for various other Indian recipes. Serve with some basmati rice and enjoy.

2 chicken breasts, sliced
½ cup tomato sauce
2 tbsp tamarind paste
1 tbsp grapeseed oil
1 onion, diced
2 garlic, sliced
½ inch ginger, sliced
1 tsp mustard seeds
½ tbsp coriander seeds, crushed with your palms
1 handful curry leaves
1 tbsp desiccated coconut, not sweetened
1 tsp fenugreek seeds
½ tsp chilli powder
1 tbsp garam masala
½ tbsp turmeric powder
1 tsp black sesame seeds
¼ cup plain yogurt
½ cup cilantro leaves

1. Mix the tamarind paste and tomato sauce with the chicken. Set aside.
2. Add oil to a heated pot. Then stir fry the onions until translucent. Add garlic and ginger and stir fry until golden brown.
3. Add mustard seeds, and crushed coriander seeds. Let them heat up for about a minute.
4. Add coconut and curry leaves. Pan fry for about a minute.
5. Add chicken, fenugreek seeds, chilli powder, garam masala, turmeric powder, sesame seeds. Stir fry until the chicken is well mixed with all the other ingredients. Cover the pot with the lid and allow the chicken to cook.
6. Once the chicken is cooked, add the yogurt. Mix well.
7. Garnish with cilantro leaves


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