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
Servings
4
Cook:
20 minutes
Prep. time:
15 minutes
Difficulty:
Fairly Simples!
Ingredients
4 chicken breasts cut into chunks
1 Onion
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
Step 1
- 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
Step 3
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.
Step 2
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.
Step 4
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 !
