1 lb boneless skinless chicken breast
3 Tbsp tomato paste
1 large pinch ground fenugreek
1/4 tsp ground fennel seeds
1 tsp ginger root, minced
1 1/2 tsp ground coriander
1 tsp garlic, minced
1 tsp chili powder
1/4 tsp ground turmeric
2 Tbsp lemon juice
1 tsp salt
1 1/4 cups water
3 Tbsp vegetable oil
2 onions, diced
2-4 curry leaves
2 fresh green chilies, seeded and minced
1 Tbsp chopped fresh cilantro

Cut the chicken into bite-size cubes. Mix the tomato paste in a bowl with the fenugreek, fennel, ginger, ground coriander, garlic, chili powder, turmeric, lemon juice, salt and water.

Heat the oil in a wok or fry pan. Fry the onions and curry leaves until the onions are golden. Add the chicken and stir for 1 minute to seal.

Pour the tomato sauce and spice mixture into the pan. Stir for 2 minutes to ensure the ingredients are well mixed.

Lower the heat and cook for 8-10 minutes, uncovered. Simmer longer if the sauce is too thin, it should boil down to a consistency that sticks to the meat. Add the chilies and fresh cilantro. Serve hot.
Makes 4 Servings

This is an easy and delicious recipe. My boyfriend and my daughter both liked it; so it’s one of those rare all-family hits! It’s flavorful and tangy without being too spicy. Using boneless skinless chicken breasts keeps the fat content low, but the marinating and grilling keeps the meat wonderfully moist.

2 lbs chicken breasts (about 5 breasts)
1/2 tsp ginger root, minced
1/2 tsp garlic, minced
1/2 tsp chili powder (optional)
1 cup plain yogurt
1 Tbsp tomato paste
1 Tbsp vegetable oil
1 tsp tandoori powder
1 tsp salt

In a big bowl, mix all of the ingredients except the chicken. Spread the mixture evenly over the chicken breasts and refrigerate overnight.

Remove the chicken from the fridge and let sit out for about an hour to come to room temperature. Grill the chicken on both sides, about ten minutes each side, or until cooked through.

Serve with rice and/or naan.

Serves 4-5

To make the marinade, mix the masala paste, tomato ketchup, Worcestershire sauce, five-spice powder, salt, and sugar. Allow the mixture to rest in a warm place until the sugar has dissolved.

Rub the chicken pieces with the marinade and allow to rest in a cool place for a further 2 hours, or in the fridge overnight. Bring to room temperature before cooking.

Heat the oil in a wok. Fry half the ginger and all of the garlic until golden. Add the chicken and fry until both sides are sealed. Cover and cook until the chicken is tender, and the oil has separated from the sauce.

Sprinkle the chicken with the lemon juice; remaining ginger and chopped coriander leaves, and mix in well. Serve hot. Good served with basmati rice.

4 Green onions, chopped
16 oz Artichoke hearts, chopped
1/2 c Mayonaise
1/2 c Parmesan cheese

Mix all, bake at 350 degrees for 20-25 minutes.