Bengali chicken wraps

Bengali chicken wraps

 

 

Ingredients
6 tbsps vegetable oil
1 tsp cumin seeds
3 onions, thinly sliced
2 tsps minced ginger
1 tsp minced garlic
1 tsp chilli powder
2 tsps ground coriander
1/2 tsp turmeric
1/2 tsp salt
1 kg boneless chicken thigh meat (or breast), sliced thinly
1/2 tin of chopped tomatoes
200 ml water
1 tsp garam masala
2 tbsps chopped fresh coriander

Method

1. Heat the oil in a large frying pan. When hot, add the cumin seeds, allow them to pop, then add the onions and fry until golden.
2. Add the ginger and garlic, fry for another 30 secods, then add the chilli, ground coriander, turmeric and salt, and fry for a few seconds.
3. Add the chicken, stir well so it is coated with spicy onion mixture and fry for a few minutes. Add the tomatoes and the water, and cook on a medium heat, stirring frequently, until the chicken is cooked.
4. Sprinkle over the garam masala and fresh coriander.
5. Serve on a freshly made egg paratha (or a shop-bought alternative!)