3 tbsp vegetable oil, plus a little extra to make the curry paste
1 medium onion, sliced
3 cloves garlic, crushed or chopped
2-3 chicken breast fillets, skinned and chopped into bitesize pieces
¼ tsp salt
¼ tsp turmeric
1 tsp ground cumin
¼ tsp ground coriander
¼ tsp chilli powder
¼ tsp garam masala
3 tsp tomato puree
1 tsp root ginger, peeled and grated (optional)
A few coriander leaves, washed and chopped
Heat the oil in a frying pan, then put in the onion and fry for 1 minute. Tip in the garlic and the chicken and continue to fry for 7-8 minutes until its white on the outside.
While the chicken is frying, in a small bowl, mix the salt, turmeric, cumin, coriander, chilli powder, garam masala and tomato puree with a little oil to form a thick deep reddish brown paste. Add the paste to the chicken mixture. Stir well and mix for about a minute.
Tip in the ginger and add 6-8 tbsp of water to make a gravy or a sauce. Turn down the heat and let it simmer for 5 minutes more. Garnish with the coriander leaves. Serve the curry with hot pitta breads or plain Basmati Rice.
This can be stored in a covered vessel in the fridge or frozen on the day of preparation. But make sure you defrost the chicken thoroughly before reheating.
You can substitute parboiled or partially boiled mixed vegetables for the chicken.
If the curry is too hot, add a couple of tbsp of whipped natural yogurt or single cream slowly to the curry and cook for another minute.