1st stage (stock)
1. Cut 1 onion into 1/4 s, cut 3 tomatoes
into 1/4 s, chop the green pepper, ginger (pealed), 1 garlic
clove, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp
oil, ½ tsp turmeric, salt and cup of warm water (around
200-250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20
mins) stirring occasionally. When cooked place in a blender to make into a puree.
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Stage 2 (Curry)
1.Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan.
2. Add the rest of the garlic cloves, cardomons and the bay leaves
and slowly fry until the garlic is golden.
3. Add rest of the onions (finely sliced) with salt and cook to
soften (stirring regularly).
4. Add Mr Huda’s Universal Curry Paste, chilli powder
and the rest of the chopped tomatoes cook for 1-2 mins
(stirring continuously).
5. Add the chicken and the stock with some warm water (100-
125 ml) and bring to boil and then leave to gently simmer for
15-20 minutes or until the required texture(add more water if
you prefer more sauce or cook on higher heat slightly longer
with lid semi opened for thicker sauce).
6. Once cooking is nearly over add some chopped coriander
and leave the curry to settle for 10-15 mins and remove any excess
before serving.
Tips: If you wish to make the dish spicier simply add extra
chilli powder when adding the curry paste.
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength |
