Notes: Feeds 4. This is a dry curry, so it can be eaten with tortilla wraps, naan bread, etc. As with most curries, this one tastes better re-heated the following day.
- 4-6 chicken breasts, cut into bite-sized pieces
- vegetable oil (approx. 2 tablespoons—add more during cooking if it becomes too dry)
- 2 medium onions, finely chopped
- 1-1½ inches (2-3cm) ginger, finely chopped
- 8 cloves of garlic, finely chopped
- 1 cinnamon stick
- 3 cardamon seeds
- 2 cloves
- 3 tomatoes, chopped
- 1 level teaspoon turmeric
- 1 level teaspoon hot chilli powder (or more of milder stuff)
- 1 tablespoon ground coriander
- 1 level teaspoon garam masala powder
- a small amount of tomato puree or paprika (optional)
- fresh coriander, to taste (optional)
- Heat oil in large saucepan, then add cinnamon stick, cardamon seeds and cloves and wait until they start popping.
- Add onions and fry until they brown (this takes quite a long time, but is very important).
- Add ginger and garlic and fry for a couple of minutes.
- Stir in rest of ingredients except chicken and fresh coriander and wait for tomatoes to soften and oil to separate slightly from the mixture (once again, this separation is important. You might need to add a bit more oil at this stage).
- Add chicken, and stir until cooked.
- Stir in fresh coriander.
- Serve with wraps, naan or rice.