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Serves: 4

Ingredients

1 large onion, sliced or chopped
3 tbsp oil
1.5 tsp garlic paste
2 tsp ginger paste
1.5 tsp cumin powder
2 tsp coriander powder
0.5 tsp turmeric
0.5 tsp chilli powder, (or to taste)
1 tsp salt
1 medium tin tinned tomato, chopped (crush further if needed)
1 tbsp tomato puree, (sun-dried is much nicer)
1 tsp garam masala
lemon juice, to taste
fresh coriander, to finish
chicken, skinless, off bone (or 1 chicken medium size on bone)
4 small potatoes, cut in half

Source

This recipe had been sourced from A private contributor

Healthy Hints

Measuring the amount of oil you add is the first step to helping you cut down on added fat. This recipe uses 3 tablespoons for 4 people which is actually quite a lot, but likely to be less than a traditional recipe. Notice that the potatoes are unpeeled — this gives you added fibre and saves you time!

Cooking Guide

1. Slice or chop onions.
2. Heat oil in a pan big enough to hold potatoes, chicken, tomatoes.
3. Add onions and fry for about 5 minutes, lowering the heat to medium, until they just turning brown.
4. Add the ingredients from garlic to salt and cook for about 3 minutes, adding a little water if required, to stop the spices from burning.
5. When there is an aroma of spices and they have darkened a little, add the chopped tomatoes and tomato puree.
6. Fry this for a while so tomatoes are cooked and there is a little oil released from the mixture. It will take about 10 minutes and you need to keep stirring regularly to prevent it from sticking.
7. Turn the heat up and add the chicken. This helps the chicken seal fast. Stir the chicken every few seconds so all of it is covered in spices and you can see the colour change (from translucent to more solid white) — about 7 minutes.
8. If you wish to make a dry curry to be eaten with roti or naan, add ¼ cups of water; if you want a more runny curry to be eaten with rice, add 1½ cups of water. Turn the heat down once again and add the required amount of water (boiled) and potatoes. Cover and cook for 20 minutes.
9. Check that the chicken is cooked through, watching for 5 or more minutes if required. Finally, add garam masala and garnish with chopped coriander leaves before serving.