Place roughly 3 tblsp of oil in a pot and add the
| 1lb chicken boneless1tsp chopped ginger1tsp chopped garlic (4-5 cloves)½ tsp Chilli powder1tsp Salt1 tsp Garam masala
¼ tsp Turmeric ½ tin chopped tomatoes 2 fresh green bell chillies Fresh coriander ½ green pepper Squeeze of lemon 3 tbsp Oil 2-3 medium sized onions |
ginger and garlic and heat. Dice the onions and pepper into cubes and add to the heated oil, lightly brown and add the spices and salt. Mix through then add the chopped tomatoes, a squeeze of lemon and green chillies (pierce chillies to stop them bursting) heat the mixture until the onions have become soft and the tomato sauce slightly thickens now add the chicken. Mix through and place the lid on the curry. Keep the curry on a low heat stirring every so often to make sure the curry doesn’t burn. Once the chicken has sealed add 2 cups of water and replace the lid.
Let the curry cook for 20 minutes, stirring every now and then. Once the curry has a texture to your taste, dry or with a thick sauce, take of the heat and add roughly 3-4 stems of chopped fresh coriander.
Enjoy with naan or freshly boiled rice.
