• 1lb fresh chicken, chopped into bite size pieces
• Three tablespoons cooking oil or ghee
• One large onion, finely sliced
• Four cloves of garlic, finely chopped
• Three red chillies, seeds removed and finely chopped
• One inch of ginger, finely chopped
• Three fresh tomatoes, finely chopped or one tin 400g chopped tomatoes
• 1tbs tomato puree
• Handful fresh leaf coriander
• 1tsp cumin powder
• 1tsp coriander powder
• 1tsp turmeric
• 1tsp garam masalla
• 1tsp of your favourite curry powder
• 1tsp salt
1. Fry the onions in the heated oil over a medium heat for 20-25 minutes, stirring occasionally.
2. Add the chillies, ginger and garlic and continue frying gently for five minutes.
3. Add the spices (except the fresh coriander) and salt and cook on the lowest heat for another five minutes.
4. Add the tomato puree and tomatoes and bring to a boil. Then reduce the heat and let it all bubble away for 10 minutes.
5. The curry sauce is now ready. Add the chicken and continue to cook for half an hour.
6. Ensure the chicken is thoroughly cooked through before serving.
7. Serve sprinkled with fresh coriander and accompanied by yellow rice.
• 2 teaspoons butter or margarine
• 1/4 to 1/2 cup finely diced onion
• 2/3 cups long grain rice
• 1 1/2 cups water
• 1 1/2 teaspoon tumeric or 1/2 teaspoon saffron
• 1 teaspoon salt
• other spices or seasonings to taste, including chicken bouillon cubes, chicken stock in place of part of the water.
1. Sauté onions in the butter in a large deep skillet for which you have a good fitting lid. About 5 minutes at medium heat.
2. Add remaining dry ingredients, and stir well.
3. Pour in your water, (or chicken stock with water).
4. Bring contents of skillet to boil, then cover.
5. Turn down the heat on the burner to medium low, or low enough the contents will simmer without boiling over.
6. Allow the contents to simmer for 15 minutes, or until the water is absorbed by the rice. Keep the lid closed during this step.
7. Check to make sure the rice is tender. Because the proportion of water to rice may vary, and cooking time may vary due to differences
in elevation, adjust recipe as needed.