This delicious and mild to medium Indian curry recipe will be enjoyed by all the family as it packs all of the flavour of the hotter curries without the heat.
4 onions, sliced
4 garlic cloves, crushed
2.5cm/1in cube fresh ginger, finely chopped
3 tbsp ghee
4 boneless chicken breasts
3 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
½ tsp cayenne pepper
1 tsp paprika
1 cinnamon stick
1 tsp garam masala
2 handfuls fresh coriander
1-2 x 400g/14¼oz cans tomatoes
550ml/1 pint chicken stock
6 whole chillies
salt, to taste
1. Fry the onion, garlic and ginger in one tablespoon of the ghee until soft, but not brown.
2. Place the mixture to one side and then, in the same pan, dry fry the spices over a low heat for a minute or so, until they give off a heady aroma. Transfer the spices to a bowl and add the remaining ghee to the pan.
3. Add the chicken to the pan and fry for about five minutes until brown all over.
4. Meanwhile, blend the fried onions, garlic and ginger in a blender or food processor to form a paste.
5. Add the blended onion paste and all remaining ingredients to the pan with the chicken, adding two cans of tomatoes if you wish to cook the dish for a long time, otherwise one can will do.
6. Bring to the boil, before turning the heat down to a simmer, to cook for 45 minutes to an hour (until the meat is tender). Serve with rice and naan bread.