Achar means ‘pickle’, and Achari Murgh means ‘chicken curried in a pickle base’.
- 675g (11/2 lb) chicken breast fillets, skinned
- 4 tablespoons ghee or vegetable oil
- 1/2 teapoon turmeric
- 1 teaspoon white cummin seeds
- 1 teaspoon mustard seeds
- 4 garlic cloves, finely chopped
- 5 cm (2 inch) piece fresh ginger, finely chopped (optional)
- 2 tablespoons Curry Masala Gravy
- 1 large Spanish onion, chopped
- 2 or more green chillies, sliced
- 1/2 green bell pepper, coarsely chopped
- 1/2 red bell pepper, coarsely chopped
- 2 tablespoons freshly chopped coriander leaves
- 2 or 3 fresh tomatoes, chopped
- 2 tablespoons brinjal pickle, chopped
- 1 tablespoon lime pickle, chopped
- 2 teaspoons Garam Masala
- salt to taste
- Lemon Juice to serve
- Cut the chicken into bite-sized pieces.
- Heat the ghee or oil in a karahi or wok, and fry the turmeric and seeds for about 30 seconds. Add the garlic and ginger and stir-fry for about 30 seconds more, then add the masala, with just enough water to make a paste, and stir for a further minute.
- Add the chicken pieces and stir-fry for about 5 minutes.
- Add the onion, chillies and peppers and continue to stir-fry for about 5 minutes more.
- Add the coriander, tomatoes, chopped pickle and garam masala, and stir-fry for about 5 minutes on medium heat. Add a little water if needed.
- Test that the chicken is cooked by cutting a piece in half; it must be white right through. When it is, salt to taste, and serve with a squeeze of lemon juice over the top.
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