Fragrant All-Spices Chicken Curry

Marination: First, wash the chicken breasts thoroughly and remove the fat layers on the sides (if you'd like) to make it healthier.Using a sharp knife, cut the chicken breasts into bite sized jullienes. Take a pieces in a bowl. Add the marination mixture and rub it into the meat well. Leave for 10-1 minutes.

Preparation: Wash and peel the onions. For a nice thick texture, chop very finely or grate them. ( I prefer to grate them though it's a little harder to do).

Wash the tomatoes and chop them finely. Keep aside. If you do not have bought out tomato puree, wash one medium sized tomato and blitz it to make your own puree.

Cooking: Heat oil in a pan. Once the oil is hot, add cumin seeds. ( To check temperature, drop a grain of cumin into the oil and see if it crackles. If it does, the oil is hot enough). Add the onions and stir for 2-3 minutes till onions are transluscent in colour. Add the tomato puree and chopped tomatoes. Cook for 2-3 minutes till the tomatoes are cooked.

Add the chicken pieces and the all-spice mixture (pre-prepared). Add salt to taste. Cook on a low flame for 5-7 minutes till the meat is cooked. Once the meat is cooked, as a finishing touch add in the butter. Stir well till the butter melts. Add the fresh cream and mix it in. Turn off the flame. (Note: Fresh cream will split if kept in direct heat for too long. Be sure to put in fresh cream at the nd once the meat is cooked and take off the stove immediately after.

Garnish with finely chopped coriander and/or ground pepper (if you think the curry needs more heat).