This was a nice curry to have, didn’t take too long to make either. You will need the following ingredients: 5tbsp rapeseed oil, 1tsp cumin seeds, 1 onion (diced), 2tbsp garlic and ginger paste, 1tsp hot chilli flakes, 1tsp bassar curry powder, 1tsp paprika, 1/2tsp tumeric, 2tsp ground coriander, 1 tin of tomatoes, passata to taste, 4 chicken breasts, 5 medium to large potatoes (diced), salt to taste, 1tsp gram masala, 3tbsp chopped coriander.
Things you could leave out would be the following: ginger and, bassar curry powder.
Now, personally i don’t think that this is the most attractive curry, but it makes up for its appearance in taste. So to make this curry you need to saute off the onions, when they have gone translucent you add all of your spices, along with your oil. Cook out your spices slightly before adding your meat to colour the outside. I used diced chicken breasts. Once your chicken has coloured on the outside, then add your tin of tomatoes and, passata. Leave this to simmer on the hop to allow your chicken to cook through all the way.
Whilst your curry is simmering, start to cook your potatoes, the smaller you cube your potatoes, the less time the need to cook (naturally) which means that you can eat your curry sooner. After your potatoes have cooked its as simple as putting them both together and adding rice if needed or just serve with some naan bread.
Look to the future for my naan bread recipe. It’s a good one, i promise!! ENJOY YOUR CURRIES!