If you’ve been reading my blog for a while, you may remember the amazing Indian relish that I made about a year and a half ago after being inspired by (of all things) a tasty mid-flight meal. Who’d have thought it? Anyway, I have had a hankering to make some more kasundi to put some into a curry and freeze some in my fancy new deep freeze *dances happily*. I’m keen to learn to do canning, and in time I want to make and can big batches of this stuff because it is so tasty and works in so many different ways. We have used it in a butter chicken curry before, but tonight it will be a different kasundi curry and it will be high protein deliciousness.
- 4 large chicken breasts
- 1/2 cup kasundi
- 1 clove garlic, minced
- 1 brown onion, diced
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- 1 bunch fresh parsley, chopped
- 2 x 400g cans diced tomatoes
- 1 cup chicken stock
- Salt and pepper, to taste
- Brown your onion in as small amount of oil as you can get away with, in a large frypan. Once the onion is translucent, add garlic and sautee for 1 minute.
- Add kasundi, stir well.
- Add chicken and brown.
- Add the capsicums, canned tomatoes and stock. Bring to the boil then simmer for approximately 45 minutes, or until reduced to your liking. Stir from time to time to prevent it from sticking to the bottom of the pan.
- Stir parsley through the mix.
- Serve on a bed of rice, or on rice and quinoa mix.
Per Serving (6 serves)