You will need:
- 3 chicken breasts
- 4 tbsp olive or groundnut oil
- 5 cardamom pods
- a 5cm cinnamon stick
- 1 ½ onions
- 2 tsp fresh ginger, minced
- 2 tsp garlic, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ½ to 1 tsp cayenne pepper
- 1 tbsp paprika
- 1 tsp garam masala powder
- 1 large tomato
- 1 tsp tomato purée
- 150 ml water
- salt to taste
- yoghurt or 1 tin coconut milk, if desired
- fresh coriander to garnish
Step 1:
First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.
Step 2:
Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.
Step 3:
Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.
Step 4:
Add the masala paste and stir for a minute.
Step 5:
Add the tomato and tomato purée and stir for a minute till thoroughly combined.
Pour in the water and bring to a gentle simmer, stirring constantly.
Taste the sauce and season with salt if necessary.
Step 6:
Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.
Step 7:
Place the chicken on a serving dish, decorate with coriander leaves and serve.
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