- 5/6 tbsps olive or sunflower oil
- 1 large onion, peeled and diced
- 4 fresh green chillies chopped
- 1″ piece of ginger, peeled
- 5 garlic cloves, peeled and crushed
- ½ tsp cayenne powder
- 1½ tsps turmeric
- salt to taste (start with ½ tsp)
- 2 tsps garam masala
- 2 tsps curry powder
- 1 tbsp soft brown sugar
- 1 tbsp tomato puree
- 4 fl oz yoghurt
- 2 tbsps lemon juice
- 400g tinned chopped tomatoes
- 1 kg chicken breast/ thigh cubed
- 4/6 tbsps natural yoghurt
- 1 handful of fresh coriander leaves, chopped
1. Heat 4 tablespoons of oil in a pan. Add the diced onion and fry in the oil till brown then add the ginger garlic and the chopped chillies, cook for 5/6 minutes to soften and lightly fry.
2. Add the cayenne powder, curry powder, turmeric, garam masala, salt and sugar and cook for 2/3 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes stirring and mashing up the tomatoes till it becomes like a paste or add the mixture to a food processer to blend.
3. Add 2 tablespoons of fresh oil into a clean pan and fry the chicken pieces until browned. Pour in the blended sauce, stir well and simmer gently for 5 minutes. Add the lemon juice cook for a further 15 minutes
4. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with rice and garnish with the remaining coriander.
for extra sauce I sometimes add a cup of water and ½ tsp of cornflour when I add the tinned tomatoes.