Main ingredients. For the chicken, cut it into equal pieces so that it can cook evenly. For the curry powder, you may need to adjust the amount depending on how spicy you may want the food.
Chop up the onion, the smaller it is the faster it will cook.
Finely chop the ginger.
Add the oil onto a hot pan
Add the onion and ginger and cook on a medium heat
Allow to cook after stirring
The idea is to let the onion brown evenly.
Keep stirring to ensure the onion evenly browns
Meanwhile, cut the tomatoes and garlic into large chunks and put into a blender/food processor
Blend and add a little water if necessary.
The onion is ready for the next stage......
Add the curry powder.
Stir and allow to cook for about 1 minute taking care you don't burn the mix.
Ready for use
Add the puréed tomatoes
Give it a stir
Allow to simmer over medium heat then......
Add the chicken
Give it a mix.
Add salt and stir again
Cover and cook over medium heat for about 12 minutes. It will take longer if the chicken pieces are large and less time if the pieces are boneless.
Keep stirring occasionally as it cooks and check and adjust the seasoning.
You know its ready when the largest piece is cooked and no pink liquid is oozing out.
If you like, add some fresh cream at this point and turn off the heat.
Stir and check if the sauce is tasty to your liking.
(This is optional) Roughly chop up some cilantro(coriander) and add.....
Give it a quick mix
Serve hot. For a different taste, skip the cilantro or add coconut cream instead of fresh cream.
Serve with your favourite rice and vegetables on the side. The chicken improves with taste over time especially when you have it in the next day as the flavours take time to blend in.
Hope you enjoy this and please let me know how it turns out when you make it. Bon Apetite! For more about me facebook.com/chefraphael