Quick and easy chicken curry

THIS curry requires little effort and is ready in 30 minutes.

Make sure the spices are fresh and not too old, or else the curry will not have quite the aroma it should.

Jars of Ginger and Garlic puree can be used instead of fresh for convenience.

Ingredients

6 tbsp sunflower oil

2 white onions finely diced

2 tsp fresh Ginger finely grated

4 cloves Garlic finely chopped

1 tsp Turmeric powder

Chilli powder to taste – start with a little and add more if you are not sure

1 tbsp Mild Curry Powder

4 Chicken breasts - diced

1 400ml tin of Coconut Milk or 400ml Double Cream

2 tsp sugar

250ml of water or chicken stock

2 tbsp tomato puree

1 tsp Garam Masalla

Salt to taste

Method

HEAT the oil in a frying pan or wok over a medium heat.

Add the onions and stir fry until they are softened but not browning.

Add the ginger, garlic, turmeric, chilli and curry powder and stir for a further minutes then add the chicken, coconut milk, sugar and water or stock.

Stir in well and bring up to the boil.

Once boiling, reduce the heat to a low simmer and allow to cook for 20 minutes stirring occasionally.

Now add the tomato puree and stir in well.

Add the garam masala, stir in well and allow to cook for a further couple of minutes.

Taste and add salt as desired.

Serve with plain rice and garnish with coriander or basil leaves if you wish.