Chicken Curry

Ingredients:

Chicken Breast

Fenugreek Leaves

Coriander Powder

Bunches of fresh Coriander

Cumin

Garam masala

Chilli Powder

Turmeric

Chillies

Tin Tomatoes

Fresh Tomatoes

bulbs of Fresh ginger

bulbs Garlic

onions

Single or Double cream

Tomato puree

Natural yoghurt

carrots

Oil & Butter for frying

Method
Step 1
Get all the chicken breasts (Wash them) then put them into a high sided tray. Then add the turmeric salt and pepper to taste. Now pour over all the chicken breasts, then place into the oven on gas mark 4/5 for approximately 20– 30 mins or when the core temp reaches 68 for 2 mins.

Step 2
Get 4 glasses of rice and pour into a plastic bowl, add water and leave on the side (to let the starch run out) this will take approx. 15/20 mins

Step3
Chop half an onion into long slivers, peel and cut a carrot into small pieces and put into a small sauce pan, add a teaspoon of turmeric a small amount of chilli powder, salt, pepper and tomato
puree. ‘ONLY’ add a small amount of water that just covers the onions, now leave on a slow heat, until the carrots have become soft and the onions have become opaque.

Step 4
Take out the chicken and cut into nice sizable chunks (don’t throw away the remains) and divide among the group.

Step 5
Take pan on the stove with the onions and carrots and blend. This is now the base for a sauce that can be used for any curry that you wish to make. 

Step 6
Take a frying pan and add oil, the chopped onions, chillies, garlic and ginger until they become soft, now add the tin tomatoes let them cook out a little, then add the chicken pieces. At this stage of the cooking you now need to add the base curry sauce that you have made. Now we can bring all the dishes together.