PREPARATION

1. Heat 2 tablespoons oil in a heavy pot, add 450 grams boneless chicken and mix it well.

2. Cook the chicken for 5-7 minutes until golden and just cooked through, then remove and set aside.

3. Heat 2 tablespoons oil in a another heavy pot, add 100 grams onions and fry till translucent.

4. Add 1 teaspoon garlic paste and saute for 2 - 3 minutes.

5. Then, add 1 tablespoon tomato paste, 1 tablespoon madras curry paste and stir well.

6. Now, add 400 grams tomato, 1 teaspoon red wine vinegar and saute till it turns soft and pulpy.

7. Add 200 milliliters water and stir well.

8. Add 70 grams bell pepper, 70 grams cauliflower, 70 grams green beans, 70 grams carrot and mix it well.

9. Cook the veggies for 5 - 7 minutes.

10. Then, add 300 milliliters water and mix it well.

11. Now, add the cooked chicken, 1 teaspoon salt, 1/2 teaspoon black pepper and mix it again.

12. Cover it with lid and cook for 15 minutes.

13. Garnish with coriander.

14. Serve hot with rice or naan.