Famous chicken curry

SERVES 4-6

INGREDIENTS

2 tbsp cooking oil 2 large garlic cloves, thinly sliced

2.5cm piece of ginger, washed but not peeled, thinly sliced

1 small red onion, thinly sliced

2 large tomatoes, thinly sliced

¼ tsp turmeric 1 tsp Bassar curry masala

1

Place a heavy-bottomed saucepan over a medium-high heat. Add the oil.

2

When hot, add the garlic and ginger and brown for a couple of minutes. Add the onion and stir for a further 2 minutes. Now add the tomatoes, turmeric, curry masala and the curry powder.

3

Mix and cook for 10-15 minutes, turning the heat down a little and adding about 50ml of water if anything starts to catch. (or hot chilli powder)

1½ tsp Madras curry powder

About 50ml water, if required

2 tbsp coconut milk powder

Add the coconut milk powder, curry leaves and coconut milk and mix well. Take your time here. You are making a curry paste and it needs to be cooked completely before you can add the chicken.

4

Now add the chicken and salt. Turn the heat back up to high, stir the chicken through the sauce and cook for 8-10 minutes, adding a little boiling water – but only a little – if anything sticks. The pan should be quite dry to begin with, 6-8 fresh curry leaves 1 x 400ml tin of coconut milk

600g chicken breast fillets, cut into bite-sized pieces

1 tsp salt

before the juices from the chicken start to be released, so wait a while before adding any water.

5

After the chicken has been in the pan for 8 minutes, check to make sure it is fully cooked. To do this, take a piece out and cut it through the middle

– it should be white all the way through.

6

If the sauce is looking too thick, add a little more boiling water and stir briskly for 2 minutes.