This dish is a tasty favourite of mine. It’s so quick for me to do – it’s almost a question of throwing it in the pot and waiting for it to cook! I learnt this from a family friend so every time I make this recipe it is slightly different since quantities are not exact. I picked up this recipe by hearing instructions along the lines of: a pinch of this, and a pinch of that, a larger amount of this and a smaller amount of that. This time that I made it I consciously measured everything. However, do keep in mind that all the ingredients can be adjusted to your taste and these are just guidelines.
5 large chicken breast (chopped into cubes)
1/2 teaspoon olive oil
1 large onion (chopped)
3 cups chopped tomatoes
3 heaped teaspoons coriander/cumin (powder)
1 teaspoon garam masala
1/8 teaspoon tumeric (powder)
1 tablespoon crushed garlic and ginger
A pinch of Himalayan sea salt
In a large pot pour in the oil. Heat it slightly and then add the onions. Keep it on a low heat. Once the onions
have browned add the tomatoes followed by your spices (coriander/cumin, garam masala, tumeric powder, garlic/ginger
and salt). Mix these and the onions well with the tomatoes. Then add your main ingredient, chicken! Mix in the chicken so the tomato/onion sauce coats every piece. Keep on a low/medium heat to cook. It depends on the size of you chicken cubes, but it usually takes about 15 to 20 minutes to fully cook. Be sure to check the chicken is fully cooked before serving!
Keep an eye on the curry while it’s cooking and if you find it too dry then add some water into the mix – add water little by little so there is no chance it will turn into ‘water chicken’ (been there done that). I tend not to add the full quantity of all the spices in the beginning. I do a taste test towards the end of the cooking time and if I feel it needs some extra ingredient then I add it in. So, this time around I had only added 2 heaped teaspoons of coriander/cumin first and then added the third one later. I like my food fairly mild so this recipe isn’t spicy. If you like it spicy then feel free to experiment – throw in some extra garam masala, or even add some red chilli. This recipe is so simple when you know how, but it’s trial and error to find a taste to match what you like since the flavour comes from all the lovely spices you include.