About this recipe:This recipe came from me wanting to know how to make curry and seeing as I work in an Indian restaurant, and watching the chef make curries not knowing the full list of ingredients he used, I attempted it the next day in the house and have tinkered with the recipe for a year till I ended up with this.
300g to 450g diced chicken, or meat of your choice
4 tablespoons curry powder
2 tablespoons ground cumin
2 tablespoons ground cinnamon
2 tablespoons paprika
2 tablespoons garam masala
2 or 3 tablespoons ground turmeric
2 tablespoons asafoetida
1 1/2 tablespoons salt
1 1/2 tablespoons caster sugar
2 to 4 tablespoons curry paste
1 1/2 tablespoons tomato puree
1 (400g) tin chopped tomatoes
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Method Prep:20min › Cook:45min › Ready in:1hr5min
In a large frying pan or wok over a medium heat, warm a little oil then add the onions and garlic and cook and stir until soft, about 4 to 6 minutes. Add the cubed meat of your choice and brown on all sides.
Add the curry powder, cumin, cinnamon, paprika, garam masala, turmeric, asafoetida, salt and sugar and mix well. Stir in the curry paste and tomato puree followed by the chopped tomatoes and give a good stir.
Pour in the water and simmer for 30 to 40 minutes or until the meat is no longer pink in the centre and the liquid has reduced and thickened to a desirable consistency. Serve hot with rice.