CHICKEN CABBAGE CURRY

Chicken cabbage curry is a very delicious, full-of flavour and easy to cook curry. This dish combines the goodness of cabbage, in addition to providing your daily dose of protein. I never knew cabbage and chicken made a good combo until I made this dish. To add more flavour, you can also try adding grated carrots or chopped bell peppers to this dish. Either way, this dish was an instant hit at my home.

One of my friend’s, who is on a diet, has this dish as her main meal. Sometimes, she uses turkey instead of chicken. Haven’t tried that though….I serve chicken cabbage curry with rice and/or rotis. It tastes good with both. Now, over to the recipe….

Ingredients

• 500gms. Chicken breasts, cut into thin strips
• ½ White Cabbage, chopped
• 1 Onion, chopped
• Fresh coriander leaves
• 2-3 Garlic cloves, chopped
• Cooking oil
• 1 tsp. Turmeric
• 1 tsp. Chilli powder
• 1 tsp. Cumin powder
• 1 heaped tsp. Coriander powder
• Salt, to taste

Method

• Wash and clean the chicken breast pieces and cut into 2 inch size thin strips. Remove all skin.
• Wash and cut the cabbage into thin strips.
• Dice the onion and garlic finely and keep separate.
• In a pan, heat up 2-3 tablespoons of oil. Add the garlic and fry until almost brown taking care not to burn the garlic.
• Add the diced onion and fry until brown.
• Next add all spices – chilli powder, cumin powder, coriander powder and turmeric powder, as above including the salt and fry for 2 minutes. Add 1 cup of water to make a smooth paste.
• Once you have enough masala, add the chicken breast pieces. Put the heat on high and allow to cook until the chicken browns all over. Add water, as necessary, if you start to see the masala drying up.
• Again add the cabbage and stir well, allowing the spices to mix into the cabbage. Cook on high for 4-5 minutes.
• Add 1 cup of hot water, stir well and put the lid on. Lower the heat and simmer for 10 minutes until both the chicken and cabbage are fully cooked. This dish shouldn’t be watery, so dry it up on high heat for a few minutes, if need be, by removing the lid.
• Remove from heat and sprinkle a generous amount of fresh chopped coriander leaves all over.
• Chicken cabbage curry is ready to serve.