Ingredients

The following ingredients have 2 Servings
  • 400 g lean skinned chicken breasts (diced)
  • 1 tbsp green chilli paste
  • 1 tbsp vegetable oil
  • 2 medium sized onions (finely chopped)
  • 1 tsp cumin seeds
  • 2 tbsp ginger and garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1.5 tsp salt
  • 2 tomatoes (finely chopped)
  • 2.5 tbsp tomato puree
  • 4 small green chillies with seeds (remove if you prefer milder, chopped)
  • 100 ml warm water
  • 2 tbsp chopped fresh coriander

Instruction

  • Place the diced chicken and green chilli paste in a bowl, mix together thoroughly, cover and place in the refrigerator for at least one hour prior to cooking. Whilst chicken is marinating in the fridge, make the curry sauce.
  • Heat the vegetable oil in a large pan, add the onions and cumin seeds and sauté together for 4 – 5 minutes until the onion is soft.
  • Add the ginger and garlic paste, gram masala, turmeric and salt and sauté everything together for a further 2 minutes, stirring constantly.
  • Add the tomatoes, tomato puree and chopped green chillies and cook everything together until the tomatoes are completely softened.
  • Allow the cooked mixture to cool a little and then blitz in a food processor until you have a sauce consistency.
  • Add the sauce back to the pan, add the water, turn the heat back on and bring to the boil, then turn down to simmer.
  • Once simmering gently add the chicken and green chilli paste marinade and cook for 10 – 15 minutes. Check the chicken is cooked by cutting a piece in half to ensure it’s not still pink inside.
  • Serve the curry garnished with the freshly chopped coriander.