2 onions 1 large red pepper 1 Medium ginger, peeled and grated 3 garlic cloves peeled and crushed 1/2 TSP of hot chilli powder 2 TSP ground coriander 1 TSP each of cumin, paprika, turmeric 1 TBSP of tandoori curry powder 150ml carton of passata 1 TBSP of tomato puree 5 skinless chicken breasts 500ml jug of boiling water 100g natural yogurt or 50/50 yogurt/cream
1)fry off the onion, red pepper, ginger and garlic until soft and 2 TBSP of water 2) add all the spices, passata, tomato puree and the boiling water, bring to boil and reduce heat to medium. 3) in a separate pan, seal the chicken 4) add the chicken to the curry, and continue to cook on simmer until cooked all the way through. 5) just before serving add yogurt or cream.
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@Ontheroad with chilli powder beware there are also different strengths depending on what type of chillies are used to make the powder itself it will usually indicate it on the container it is in.
@Patientlywaiting I like a bit of kick in most things - a couple of days ago I made a huge pot of veggie soup and finding three jalapenos in my fridge, I chopped them up and tossed them in seeds and all. Yum!
