Kate’s Chicken Curry (this makes a big pot)
10 chicken breasts chopped
3 red onions sliced thin
3 tbsp rapeseed oil
2 tbsp garlic & ginger paste (homemade is best)
2 tomatoes chopped small
Marinate the chicken
2 spoonfuls of plain yogurt
1 tsp kashmiri chilli powder
1 tsp turmeric
1/4 tsp pink salt
2” cinnamon bark
1/2 tsp nigella seeds (black cumin seeds)
1 tsp cumin seeds
4 cardamom pods
1 black cardamom pod
1 bay leaf
1 tsp Kashmiri chilli
3/4 tsp Deggi Mirch (I’ll add a full tsp next time)
1 tsp TCCHC Basaar
1 tsp turmeric
2 tsp cumin
1 tbsp coriander
1 tsp amchoor (dried mango powder)
1 tsp pink salt
2 heaped tbsp of ground methi (I put it through the electric grinder and store it in a tub)
1/2 tsp mint sauce
2 tbsp smooth mango chutney
*200ml boiling water (don’t add this if you don’t like lots of sauce)
1 tsp sugar
Marinate the chicken and sit to the side.
Heat oil (medium heat) and add whole spices for 30 seconds.
Add onions and cook until caramelised (I cook them for roughly 45-60 mins) adding small amounts of water so they don’t burn.
Add garlic & ginger paste, mix until raw smell has gone.
Add the powdered spices, mix for 30 secs making sure they don’t burn.
Add tomatoes, mix, lid on and simmer for 10-15 minutes until the oil separates.
Add the water*
Add the chicken, mix through, bring to the boil and simmer with lid on for 20-30 minutes.
Add the pink salt, methi, mint sauce, mango chutney & sugar, bring back to the boil and simmer for another 10 minutes with the lid off.
Serve with basmati rice and roti - yum!!