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Ingredients
|
Quantity
|
|
Chicken breasts – skinned
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4 large
|
|
Onions – coarsely chopped
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4 large
|
|
Fresh ginger root – peeled and chopped
|
1 “
|
|
Garlic
cloves – peeled and chopped
|
4
|
|
Vegetable oil
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4 tbsp
|
|
Ground turmeric
|
1 tsp
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|
Ground coriander
|
1 tsp
|
|
Ground cumin
|
1 tsp
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|
Chilli powder
|
½ tsp
|
|
Canned tomatoes
|
7 ounces
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|
Warm water
|
6 ounces
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|
Cinnamon stick – broken up
|
2
|
|
Cardamom pods – split
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4
|
|
Whole cloves
|
4
|
|
Bay leaves
|
2
|
|
Salt
|
1 ¼ tsp
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|
Ghee
|
2 tbsp
|
|
Onion – thinly sliced
|
1 large
|
|
Fresh coriander – chopped
|
1 tbsp
|
Cut each chicken breast into 3 pieces. Wash and dry well. Place
chopped onion, ginger and garlic in a food processor and blend to a smooth
paste; add a little water if necessary.
Heat oil in a large pan over a medium heat and add onion puree.
Stir fry for 4-5 minutes and then add turmeric, coriander, cumin and chili
powder, fry 5 minutes stirring gently. Add juice from canned tomatoes a little
at a time to prevent spice from sticking to pan; add chicken and fry over
medium heat until it is no longer pink.
Pour in water, cinnamon, cardamom, cloves, bay leaf, salt and
tomatoes. Bring to a boil, cover and reduce heat; simmer for about 25 minutes
or until sauce is fairly thick; cook a little longer uncovered to thicken sauce
if required.
