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, 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.
Stage 2 (Curry)
1. Heat 2 tbsp of oil in a medium sized sauce pan.
2. Add cardamom and the bay leaves and slowly fry.
3. Add rest of the onions (finely sliced) with salt and cook to soften (stirring reaptedly).
4. Add the Mr Huda's Universal Curry Paste and cook for 2/3 mins (stirring continuously).
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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.
6. Add the coconut, sugar and the cream and bring to boil then leave to gently simmer for further 10 mins (stirring
occasionally) or 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).
7.Once cooking is over add the butter or ghee, stir and leave the curry to settle for 10-15 mins before serving and garnish with a little cream on top.
Tips: if you prefer more milder or more coconuty taste simply add a little more cream and sugar or more coconut cream.
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