2 Tbsp oil
1 Cinnamon stick
1 Bay leaf
2 Green cardamon
Green chilli (1 or 2 to taste)
1 Chopped onion
1 Tsp chopped garlic and ginger (each)
1/2 Tin tomato paste
1/2 Tsp red chilli powder
1/2 Tsp turmeric
2 Tsp coriander & cumin mix (or 1 of each)
2 Chicken breasts (cubed)
1/2 Lime (juice)
1/2 Tsp salt
1/2 Tsp garam masala
1 Tbsp kasoori methi
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Heat the oil in a pan on medium heat, and add the clove, cinnamon stick, bay leaf and cardamom pods. Simmer for 1 minute and then add the green chilli and onion.
Cook until soft and starting to brown, then you can mix in the garlic, ginger and eventually the tomato puree.
Add the red chilli powder, turmeric, coriander and cumin powder. Mix this until you have a consistent colour in the tomato paste and allow to cook for 1-2 minutes before putting the chicken in.
Stir until the mixture sticks to the chicken and coats it completely. Allow the chicken to cook like this for a few minutes before squeezing in the juice of half a lemon and put in 1 cup of water along with the salt. Now leave to cook with the lid on for about 5 minutes, stirring occasionally.
Once the curry reaches your desired consistency, its time to add the garam masala and kasoori methi. Mix in and cook until the chicken is clearly cooked through when you check (cut through the thickest piece)
Garnish with Coriander,