Most people find the task of making a curry a bit daunting, or of course you can use some excellent pastes from Pataks but this is one you can do at home with remarkable results
4 chicken breasts cut into chunks
2 Red chillis
2 Potatoes Chopped into bite size pieces
2 Garlic Cloves
1 Lump of fresh ginger peeled and chopped
1 Tsp Turmeric
1 Tsp Ground Cumin
1 Tsp of Ground Coriander
1 Tsp of Hot Chilli Powder
400 gms Chopped Tomatoes
Packet of Fresh Coriander
Step by Step Instructions
- Blitz 1 quartered onion, 2 garlic cloves, the chopped ginger and 2 red chilli together in a food processor until it becomes a coarse paste.
- Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
- Blanch the potatoes in salted boiling water for 2 minutes
Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 20 mins, until the chicken is tender.
Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks and the potatoes. Stir and make sure everything is covered in the spice mix.
Sprinkle with coriander leaves
Serve with basmati rice or long grain with cardamom pods, mango chutney, pre packed Naan bread and / or yoghurt
Bon Appétit !