Directions
- 1Start by frying lots of fresh ginger and garlic.
- 2Then add your sliced onions.
- 3Cook this together until completely caramelized.
- 4Then add your boneless chicken.
- 5Once the chicken has changed in colour, stir in your spices.
- 6Fry this for a couple of minutes to cook out the raw flavour of the chilli.
- 7Then add tomato puree and chop tomato or passata depending on how smooth you want your curry to be.
- 8Add a splash of water, then simmer for 12 minutes on a low heat.
- 9Let the curry thicken to your desired consistency.
- 10Finish it off with some cream and fresh coriander.
- 11Enjoy over rice or serve with naan.
Ingredients
- 1 tbsp ghee
- sliced garlic
- ginger
- 1 large red onion, sliced
- 750 g diced chicken breast
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tsp salt
- 0.5 tsp turmeric
- 0.5 tsp mustard seeds
- 0.5 tsp ground cumin
- 0.5 tsp cumin seeds
- 1 tbsp tomato purée
- 400 g passata
- splash water
- cream
- fresh coriander
Equipment
panwooden spoon
Tips
- You can use diced chicken breast or chicken thighs.
- Adjust the smoothness of the curry by choosing between chopped tomato or passata.
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