Ingredients

The following ingredients have 4 Servings
  • 1 large onion - peeled and roughly chopped
  • 2 cloves garlic - peeled
  • 2 tsp minced ginger
  • 3 tbsp ghee or vegetable oil
  • 3 chicken breasts (- chopped into bitesize chunks (this is about 525g or 18.5oz))
  • ½ tsp ground cinnamon
  • 2 tbsp medium curry powder ((go with hot if you like your curry really hot))
  • 1/2 tsp hot chilli powder
  • 1 tsp paprika
  • ¼ tsp ground fenugreek
  • 1/2 tsp tamarind paste
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • ¾ tsp salt
  • 400 ml (14oz) passata
  • 2 tbsp tomato puree ((paste if you're in the US))
  • 2 red chillies (,roughly chopped (I use fresno or serrano – which are relatively mild))
  • 60 ml (1/4 cup) chicken stock

Instruction

  • Add the onion, garlic and ginger to a mini food processor and blend to a paste.
  • Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.
  • Add the chicken and cook for 2-3 minutes, stirring often, until sealed.
  • Turn the heat down to medium and add the cinnamon, curry powder, chilli powder, paprika, ground fenugreek and tamarind paste. Cook for 1 minute, stirring constantly.
  • Add in the lemon juice, sugar, salt, passata, tomato puree, chopped chillies and chicken stock. Bring to the boil, then simmer for 10 minutes.
  • Serve with fresh coriander, a slice of lemon and boiled rice.