Ingredients (Serves 4)
- 4 chicken fillets, cut into bite size cubes
- 8 garlic cloves, pureed
- Two inches fresh ginger, pureed
- 2 onions finely chopped
- 4 cardamom seeds
- 2 bay leaves
- 1 cinnamon stick
- (cardamom, bay leaf & cinnamon can be exchanged for ½ tsp garam masala powder)
- ½ tsp turmeric powder
- 1 ½ tsp coriander powder
- 1 tsp cumin powder
- ½ tsp paprika
- ½ tsp chilli powder or fresh chopped chilli, to taste (optional)
- 1 tsp tomato puree or 1 fresh tomato
- 1 tsp salt or to taste
- Fresh coriander
- Oil for cooking
Method
- Heat about 2-3 tbsp oil in a medium saucepan, add garlic, ginger, onions, salt and cook until soft. Add rest of the spices with a ¼ pint of tepid water. Reduce heat and allow spices to cook until oil comes to the top, stirring occasionally to prevent burning.
- Add the chicken cubes and stir thoroughly allowing the chicken to be smothered by the curry sauce. Simmer until chicken is cooked adding more water if becomes too dry to give a thickened sauce.
- Garnish with coriander and serve