Chicken breast - 3
1 large tomato - chopped finely
1tsp tomato puree
oil 2 tsp
salt to taste
Minced garlic - 1tsp
Minced ginger - 1tsp
cayenne pepper - 1tsp
paprika - 2tsp
cumin powder - 1tsp
coriander powder - 1tsp
garam masala - 1 tsp
turmeric powder - 1/2 tsp
cardamom - 3
cinnamom - 1 stick
Prepare the ingredients
First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.
Make the masala paste
Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.
Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.
Add the masala paste and stir for a minute.
Add the tomato and tomato purée and stir for a minute till thoroughly combined.
Pour in the water and bring to a gentle simmer, stirring constantly.
Taste the sauce and season with salt if necessary.
Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.
Garnish and serve