Basic Chicken Curry
- 4 Chicken breasts, cut into cubes
- 1 cup garden peas
- vegetable oil
- Two onions, chopped
- 5 cloves garlic, chopped
- 2inch piece of ginger, peeled and chopped
- 1 large red bell pepper, sliced
- 2 tbsp tomato puree
- 3 tbsp curry paste (mild, medium or madras – your choice)
- 1 tbsp Garam Masala
- 1 tbsp dry fenugreek leaves
- salt to taste
- Preheat the oven to 375F.
- Add three or four tablespoons of vegetable oil to a wok or large pan and heat. Roughly chop the onions, garlic, ginger and bell pepper and add to the pan. Fry them until the onions are translucent, but not burnt, then remove from the heat and allow to cool.
- Transfer the onions, garlic, ginger and peppers to a blender or food processor and roughly puree.
- Add a couple tablespoons of oil to the wok and pour the puree back into the wok. Now you’re going to stir fry for 5-10 minutes on a low heat.
- Add the curry paste and the the tomato puree to the pan and mix it together well. Continue frying for about 5 minutes. This is the bhoona stage of the cooking process.
- Place the cubed chicken and the peas into a casserole or pyrex dish. Pour the puree mixture from the pan over the chicken and vegetables and mix around to make sure that everything is covered with sauce.
- Put the casserole or pyrex dish into the oven and allow it to cook for 40 minutes. I like to cover the dish with some tin foil to retain the moisture and to prevent any burning on the surface of the curry.
- After 40 minutes, add Spices 2, stir to mix well, and continue cooking in the oven for a further 10 minutes.
- Remove from the oven and serve hot. You can add salt to your personal preference, but i prefer without.
Serve with a rice dish and your choice of vegetables and breads.