This recipe is from Neven Maguire's - Neven Cooks 2 (2003). It is well worth having a variety of spices to hand in your larder. It makes a recipe like this easy to rustle up quickly. Chillies can also be bought chopped and ready for use in the refrigerated area in the supermarket. I love such a recipe that appears to be a lot of effort, but as with with many recipes, if you have a well stocked larder press producing a delicious meal is easy. I normally use coconut milk in place of the fresh cream in this recipe; add it straight after the chicken and allow the dish to simmer for 20 minutes. It's important that the coconut milk does not boil as it will result in the sauce 'splitting'. The cream/cocnut milk can be omitted for a healthier yet still flavoursome option.
This curry benefits from sitting in the fridge over night to let all the delicious flavours infuse.
2 onions, finely chopped
1 tsp garam marsala
salt and freshly ground black pepper
- Heat the oil in a pan and fry the onions and garlic for about 10 mins, on a low heat, until golden brown. Stir in the ginger and chillli and cook for 1 minute.
- Add the garam masala to the pan with turmeric, chilli powder, a pinch of salt and pepper and cook for another minute.
- Add the tomatoes, tomato purée and 150ml of water, stir well to combine. Reduce the heat and simmer for 20 mins, stirring regularly. The sauce will be so well reduced that it is almost sticking to the bottom of the pan and the oil will have separated out on the surface.
- Add the chicken to the pan with a few tablespoons of water to the reduced sauce.
- Slowly bring to the boil, then reduce the heat. If using the coconut milk, add it now and simmer gently for about 20 mins or until the chicken is completely cooked.
- After this time if using the cream, in place of the coconut milk, add and simmer gently for a couple of minutes more. Season to taste.