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1
In a large frying pan, fry off the onions in the oil until they are soft transparent, and starting to colour.
2
Add the diced chicken breast to the onions and stir until each piece is separate from each other.
3
Add the ginger and garlic paste and mix those in.
4
Mix together the 3 spices and the salt, add it to the pan, mix it in until all of the chicken pieces are coated in the spices.
5
Next add the water mix it all together and bring it to a slow boil.
6
Add the cream and mix that in too, as the cream heats up it will start to thicken.
7
Simmer for 2 minutes and add the chopped coriander, mix it in and the curry is ready to serve.
8
Serve piping hot with light and fluffy boiled Basmati rice.
9
Enjoy
Method
Ingredients
- 2 Medium size Chicken breasts (diced)
- 1 Medium size Onion (chopped)
- 8g / 2tsp Garam Masala
- 4g / 1tsp Ground Turmeric
- 4g / 1tsp Hot Chilli Powder
- 2g / ¼tsp Salt
- 20g / 1 tbls Garlic Puree
- 20g / 1 tbls Ginger Paste
- 15g Fresh Coriander (chopped)
- 150mls single/ light cream
- 150mls Water
- 2tbls Vegetable Oil
Kirkwoods Coffee, Signature blend 500g
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Silicone Utensil Holder & Drip Pad
12″ / 30cm Wooden Spatula
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