taken from ‘Easy Indian Cooking’ published by Duncan Baird Publishers

Picture by William Lingwood

• Preparation Time: 10 minutes
• Cooking Time 25-30 minutes
• Serves 4

Onions, garlic, ginger, chilli and tomato form the foundation for many curries which require a thick gravy. The chilli powder and garam masala provide the heat to this dish and can be reduced if necessary.

Ingredients:

3 or 4 tomatoes, coarsely chopped

100g//3½oz butter or ghee

5cm/2 in piece cinnamon or cassia bark

4 cloves

2 onions, finely chopped

4 cloves garlic, chopped

1 tsp ground cumin

1 tsp ground coriander

¼ tsp turmeric

¼ tsp chilli powder

¼ tsp salt

5 boneless, skinless chicken breasts, about 125g each, cut into bite-sized pieces

5cm/2 in piece fresh ginger, peeled and grated

¼ tsp garam masala

Preparation:

Tip the tomatoes into a blender and grind until smooth, then set aside.

Melt the butter or ghee in a saucepan or wok over a medium heat. Add the cinnamon or cassia bark and cloves and fry, stirring for 30 seconds, or until you can smell the aromas of the spices. Watch carefully so they do not burn.

Add the onions and garlic and fry, stirring frequently, for 6-8 minutes until they are golden brown.

Add the cumin, coriander, turmeric, chilli powder and salt and stir around for one minute.

Stir in the chicken pieces and continue frying, stirring for 7-8 minutes until the chicken changes colour.

Bring a kettle of water to the boil while the chicken is cooking. Add the pureed tomatoes with 6-7 tablespoons boiling water and simmer for 10-15 minutes until droplets of oil appear on the surface. Sprinkle over the ginger and garam masala and stir in. Serve hot.