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, 1/2 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.
2nd stage
1. Cut the rest of the onion and green pepper into inch cubes.
2. Heat 1 tbsp of oil on a frying pan on low heat.
3. Add 10g of paste and add the above onion and green pepper, stir and leave to cook (covered) for 5-6 mins or until semi cooked (stirring occasionally).
4. When ready leave to cool ( lid open).
Final stage
1. Heat 2 tbsp of oil (moderate heat) in a medium sized pan.
2. Add 2 crushed garlic cloves, cardamom and the bay leaves and slowly fry until the garlic is golden.
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3. Add the Mr Huda's Universal Curry Paste, chilli powder and the rest of the chopped tomatoes cook for 1-2 mins (stirring continuously).
4. Add the chicken and the ready blended stock with a little warm water (around 100-125 ml) and on full heat bring to boil and bring to boil and then leave to gently simmer for
15-20 minutes.
5. Add the ready prepared onion /green pepper and bring to boil and then leave to gently simmer for
5-10 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
oil 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 |
