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Recipe by Cath

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1. Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.
2. To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.
3. While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.
4. Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
5. Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).
6. Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves. Serve with basmati rice or naan bread.

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• Cath

  21 March 2008

  Cath rated and commented on this recipe

  

  As an alternative to using plum tomatoes, you can use sieved tomato passata instead.

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• sally

  30 April 2008

  sally commented on this recipe

  I made this on Saturday night. It was quite time consuming to make but it was well worth the effort. I think it's one of the best curry recipes I've tried. Being a bit of a coward, I only put one red chilli in. I don't like curries that are too hot and this was just right with the one chilli. I will most definitely make this again and don't think I would change it at all.

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• sally

  30 April 2008

  sally rated this recipe

  

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• EFC1878

  16 August 2008

  EFC1878 rated and commented on this recipe

  

  Excellent recipe. You're website's great, too.

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• EFC1878

  16 August 2008

  EFC1878 commented on this recipe

  Damn, that should read 'your'...

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• aggy

  26 September 2008

  aggy commented on this recipe

  very nice recipe, and so easy, I made this for 8 people and every single morsel was eaten and complimented on

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• Mrsnoonoo

  18 October 2008

  Mrsnoonoo rated and commented on this recipe

  

  Great tasting curry. Like comment above a little worried about how much chilli to use - i normally completely deseed them - but last time left a few in but needed more.

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Ingredients

• The sauce:
• 1/2 a large onion, roughly chopped
• 2 garlic cloves, chopped
• 1 green chilli, chopped
• 1 tin plum tomatoes
• 1/2 pint of water
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp turmeric
• 
  
• The meat & veg:
• 2 or 3 chicken breasts, diced up
• 1 red pepper, chopped
• 1/2 a large onion, sliced
• 2 red chillis (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 2 tsp garam masala (spice mix)
• a handful of fresh, chopped coriander leaves
• 
  
• You will also need a food processor.

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• The sauce:
• 1/2 a large onion, roughly chopped
• 2 garlic cloves, chopped
• 1 green chilli, chopped
• 1 tin plum tomatoes
• 1/2 pint of water
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp turmeric
• 
  
• The meat & veg:
• 2 or 3 chicken breasts, diced up
• 1 red pepper, chopped
• 1/2 a large onion, sliced
• 2 red chillis (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 2 tsp garam masala (spice mix)
• a handful of fresh, chopped coriander leaves
• 
  
• You will also need a food processor.

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