About this recipe:A long time ago, an Indian lady taught me how to make this recipe. It's simple and tastes delicious with rice. You can use mutton instead of the chicken.
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 medium onions, finely chopped
1 teaspoon ground turmeric
1 teaspoon cayenne pepper or to taste
1 teaspoon garam masala
1 clove garlic, finely chopped
1 tablespoon finely chopped fresh root ginger
5 tomatoes, peeled, seeded and chopped
450g skinless, boneless chicken breast fillets, cubed
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Method Prep:30min › Cook:30min › Ready in:1hr
Heat oil in a large frying pan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic and ginger. Cook for 1 to 2 minutes until fragrant.
Puree the mixture with the tomatoes in a liquidiser until smooth. Return the puree to the frying pan and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.
I have just this second made this recipe. So quick and simple, even more so if my blender hadn't broken half way through. Absolutely delicious! Next time im going to add a chilli or two as i personally love spice, but im going to sit and enjoy this curry so much right now! - 10 Jan 2014