Food editor Sunita Solanki has a brilliant and tasty Chicken Curry – perfect for Mother’s Day!
1 tin plum tomato – blended
3 large onions – chopped
4 garlic cloves
2 green chillies
1 thumb size ginger
1 tsp salt
1 tsp turmeric
1/2 tsp red chilli powder
1/2 garam masala
4 chicken breasts – diced
Handful of coriander
Use a deep pan, and add enough vegetable oil to coat the base of the pan. Add the chopped onions and cook till golden brown and soft.
Once the onions are done, add the blended tomato, a handful of chopped coriander. Blend the garlic, ginger and chilli into a paste. Add 2 tsp of the paste to the masala, along with salt, and turmeric and garam masala. Cook for 5 minutes on a moderate heat, and that’s the base of your masala. Blend the masala if you would like it to be a smooth consistency.
Add the chicken and cook for 20 minutes. After this time, garnish with coriander and serve.
Helpful tip: The base of your masala can be turned into butter chicken. Add single cream to a separate pan, along with 50g of butter, and 3 tsp of ground almond and pistachio. Then add the masala to the cream mixture and stir. Cook for 10 minutes.
For more tasty recipe’s and details of the supper club, visit www.britishindiankitchen.com