About this recipe:Having tried various ways of making my restaurant favourite, I think I have finally found the perfect recipe. When cooking the onions, take them to the point you think they are over cooked, and take them even further; they want to be really well cooked. Serve with rice, mint yoghurt and naan bread. I look forward you your feedback.
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Method Prep:15min › Cook:35min › Ready in:50min
Heat 1 tablespoon of the oil in a wok or heavy bottomed pan and add the onions. Fry on a high heat until they start to burn, about 8 minutes.
Add the garlic and ginger paste and fry until the oil separates, then add the tomatoes and cook for 5 minutes. Add the chilli powder (use mild if you would prefer less heat) and a good pinch of salt followed by the chicken breast and cook and stir for 7 minutes or until the chicken is no longer pink in the centre. Remove from the heat and let rest.
Warm the remaining oil in a separate pan over a medium heat. Add the chopped garlic, garam masala, ground cumin, chopped finger chillies and curry leaves and cook for several minutes and temper the oil until the garlic is golden brown, take care not to blacken the garlic.
Pour the tempered oil and all ingredients into the cooked curry. Tear the coriander and scatter over the top. Serve immediately.
I thought this looked a little simple to pack real flavour, but wow was I surprised! Cooking the onions until they were burnt added such depth of flavour, and the chilli heat was just right. This will be going straight to the top of my go to curry recipes. Thanks - 02 Apr 2015