Chicken Curry

Ingredients

• Chicken (On the Bone) or breasts – 1kg
• Oil (Sunflower or personal own) – 4 to 6 Tbsp
• Butter – 1 to 2 tbsp
• Finely chopped White onions – 2 to 3 large
• Garlic – 1 Tbsp
• Ginger – 1 Tbsp
• Green Chilli – 1 Tbsp
• Sashi’s Chicken Masala – 1 Heaped Tbsp (Add more to taste if desired) or Sashi’s Garam Masala – 1 Heaped Tbsp
• Salt – 1 Tsp (or as per your taste)
• Turmeric – ½ Tsp
• Red Chilli Powder – 1 Tsp
• Passata Sauce (250g) or Chopped tomato tin – 1
• Small bunch fresh Coriander finely chopped

Cooking Method

1. Heat oil in a large pan on low–medium. Add onions and cook 15–20 minutes, stirring often, until golden and soft.
2. Add butter, garlic, ginger, and green chillies; stir for 1–2 minutes. Add red chilli powder, turmeric, salt, and Sashi’s Chicken Masala; cook another 1–2 minutes.
3. Stir in chopped tomatoes or passata; cook 3–4 minutes until the oil rises to the top.
4. Add chicken and mix well. Cover and cook 10 minutes on low–medium until the chicken releases some water.
5. Pour in 300–450 ml hot water, depending on how thick you like the sauce. Mix, cover, and simmer 25 minutes on medium until the chicken is fully cooked. Add more water if needed.
6. (Optional) Finish with 1 tbsp Sashi’s Garam Masala and fresh coriander before serving.