2 Large Chicken Breasts
2tbsp Vegetable oil
1 Medium Onion finely chopped 1⁄2 tbsp Garlic Paste
1⁄2 tbsp Ginger Paste
1tsp Cumin Powder
1tsp Madras Powder
1⁄2 tsp Kashmiri Chilli Powder 1⁄2 tsp Hot Chilli Powder
1tsp Ground Coriander
1tsp Ground Turmeric
1⁄2 Tin Chopped Tomatoes
1tbsp Tomato Puree
150ml Chicken Stock (I use Knorr stock pots)
1⁄2 tbsp Malt vinegar
1⁄2 Small green pepper cut into thin strips (About 5mm thick)
2 or 3 fresh green chillies cut into 1cm pieces
1⁄2 tsp Salt or to taste
2 tsp Kasoori Methi
6 Curry Fresh Leaves (if you don’t have fresh, leave them out)
1tsp Garam Masala
1⁄2 tbsp Mango Chutney
Heat the oil and ghee in a wok then add the onions and cook until they caramelise and turn a nice golden brown colour, around 15 to 20 minutes. Add the garlic and ginger paste and continue to cook for a further minute or until the raw smell has gone
Add the Cumin Powder, Madras Powder, Kashmiri Chilli Powder, Hot Chilli Powder, Ground Coriander and Ground Turmeric, and cook for a minute or two stirring constantly. Be careful not to burn the spices and if necessary add a splash of water.
Add the chopped tomatoes and tomato puree and curry leaves and continue cooking until the tomatoes break down into a thick sauce consistency and the oil starts to separate around the edges.
Add the chicken stock, salt, malt vinegar, green pepper and chopped green chillies, bring it up to a boil.
Add the chicken then turn the heat down to simmer on a medium heat and cook for around 15 minutes or until the chicken is cooked through.
Add the mango chutney, kasoori methi and the garam masala, give it a good stir and cook for 2 to 3 minutes more. Add a handful of the fresh coriander, stir it in and serve garnished with a sprinkling of fresh coriander,