800g Diced Chicken, breast or dark meat as you prefer
1 Cup/300ml Water or Chicken Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter ghee (Clarified butter)
2 Teaspoons Turmeric Powder
4 Teaspoons Mild Curry Powder
Quarter (optional) Teaspoons Chilli Powder
2 Teaspoons Garam Masala Powder
200g Creamed Coconut dissolved in a little hot water
200ml Single Cream
100ml Natural Yogurt
Half a Tin of Chopped Tomatoes
2 Tablespoons Tomato Puree
Toasted Almond Slices to garnish
Pour the oil into a large saucepan bring up to a medium heat. Add
the onions and reduce the heat to low. You can optionally add 1
or 2 Whole Star Anise which help bring out the sweetness of the
onions and imparts a subtle aniseed flavour but remove them once
the onions are cooked. Cook the onions gently and slowly until
they turn a golden brown colour.
Make a paste of the ginger puree, garlic puree, curry powder,
Turmeric powder, Chilli powder, with a little water. Add to
saucepan and stir in well and fry for a couple of minutes.
Now add your 800g Diced Chicken, breast or dark meat as you
prefer stir in well.
Add the creamed coconut
Mix the Cream, Yogurt, Chopped Tomatoes, Tomato Puree, together
in a jug with the water or stock and pour into the saucepan and
mix in well. Turn up the heat until the sauce begins to simmer
and leave to simmer for 15-20 Minutes. Stir occasionally.
Finally sprinkle in the Garam masala and stir in well for the
final 2 minutes of cooking. Garnish with the Toasted Almond
Slices and serve.