Easy chicken curry

Name: Easy chicken curry
Ingredients: 25 grams fresh ginger; 4 garlic cloves; 1 onion; 3 tbsp tomato puree; 300 grams chicken, diced; 1 small handful of curry leaves; tsp cumin seeds; tsp mustard seeds; 1 a handful of fresh coriander; 1 tbsp turmeric; 2 tbsp garam masala; 1 red pepper; 3 fresh chillies; 20 grams butter; 1 tbsp double cream; 1 sunflower oil

16 ingredients

10 steps

Ingredients

25 grams fresh ginger
4 garlic cloves
1 onion
3 tbsp tomato puree
300 grams chicken, diced
1 small handful of curry leaves
tsp cumin seeds
tsp mustard seeds
1 a handful of fresh coriander
1 tbsp turmeric
2 tbsp garam masala
1 red pepper
3 fresh chillies
20 grams butter
1 tbsp double cream
1 sunflower oil

Directions

1

Halve the onion and the pepper, then add half of each to a food processor along with the garlic, ginger, one of the chillies, tomato puree and half of the garam masala and turmeric.
2

Add a dash of oil and then blitz into a thick paste
3

Melt the butter in a frying pan with a dash of oil and add the cumin and mustard seeds.
4

Slice the remaining onion and pepper and fry for 5 minutes along with the diced chicken and half the curry leaves.
5

Stir in the paste and fry for a further five minutes, then add the boiling water, the remaining curry leaves, garam masala and half the coriander.
6

Deseed and chop the remaining chillies, then add half to the curry.
7

Bring to the boil, then turn the heat down and simmer for 20 minutes, until the curry has thickened.
8

Season with salt, to taste
9

Stir in the double cream and then turn off the heat.
10

Garnish with the remaining coriander and chillies and serve with boiled rice or naan.