the Sauce:
- 1 large Onion chopped
- 2 Garlic Cloves chopped
- 2″ Piece fresh unpeeled Ginger chopped
- ½tsp salt
- Water
Fry the Onion,Garlic,Ginger & Salt until the onions soften, then add enough water to just cover the contents of the pan. bring to a boil & simmer gently for 20-30 mins until the water has evaporated, then transfer to a blender and whizz to a puree. Put to one side.
Step 2:
- 1 Tin of chopped tomatoes
- 1tsp tumeric
- 1tsp paprika
- ½tsp ground cinnamon
- 2tbsp oil
- 1tbsp tomato puree
- ½tbsp tomato ketchup
- ½tsp sugar
- ½tbsp lemon juice
Bring the contents to a boil & simmer gently for 10 mins, then whizz in a blender until smooth (add some water if it looks to dry). Mix the whizzed onion,garlic & ginger puree together with the tomato mixture & simmer for 15 minutes until all flavours have combined. (again..add more water if req)
now for the curry…
- 1tbsp Oil
- 2 Chicken breast (cubed)
- 1 onion (sliced)
- 1 green pepper (de-seeded & sliced)
- 2 Medium Chili peppers (de-seeded & sliced)
- 1tsp Cumin seeds
- 1tsp ground coriander
- 1tsp garam masala
- 1tsp ground cumin
- ½tsp chili powder
- 1tbsp Onion paste
Fry the onion & cumin seed until the onion softens, add the cubed chicken breast & brown on all sides. add the peppers,chilies & the ground spices. Mix and cook for 5 mins, stirring regular. Now add your tomato sauce & simmer for at least 20 mins. Add the Onion paste, garnish with fresh coriander and serve with your favourite rice or Naan bread. Enjoy!
Tip: Remember you dont have to use chicken, any meat will do.
Serves 4
