Mexican Chicken

Prep: 10 minutes | Cook: 30 minutes | Servings: 2

Ingredients

1 Whole Chipotle Red Chilli

2 tsp Cumin seeds

2 tsp Coriander seeds

1 tbsp Corn Oil

1 inch-Cinnamon stick

2 medium Onions, finely chopped

1 tbsp Ginger Garlic paste

¾ cup Tomato puree

Prepared powder

½ tsp Black Pepper powder

750 gm Chicken, curry cut

1 Carrot, sliced

1 Corn with cobe, sliced

¼ cup Black Beans, soaked

Salt to taste

Coriander sprig

Process

  • In a pan, dry roast coriander seeds, chipotle chilli and cumin seeds for a minute.
  • Grind it into a fine powder.
  • In a heavy bottom pan, add oil and cinnamon stick.
  • Add onions, saute till translucent.
  • Add ginger garlic paste, saute till raw smell goes off.
  • Add tomato puree, prepared powder and black pepper powder, saute for 2-3 minutes.
  • Add chicken, saute for 10 minutes.
  • Add carrots, corns, black beans and salt. Cook for 10-15 minutes.
  • Garnish with Coriander sprig.
  • Serve hot.
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