1st stage (puree)
1. Cut 1 onion into 1/4 s, cut 3 tomatoes into 1/2 s, chop the green pepper, ginger (pealed), 1 garlic clove, green chillies and a little coriander.
2. Put the above in a small pan together with 4 tbsp oil, 1/4 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.
4. When cooked place in a blender to make into puree.
Final stage
1. Heat 7 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.
3. Add rest of the onions (finely sliced) with salt and cook to soften (stirring regulary).
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4. Add the curry paste, chilli powder and the rest of the choped tomatoes cook for 2-3 mins (stirring continuously).
5. Add the ready blended puree and cook for further 3-4 mins (stirring occasionally, covered).
6. Add the chickens with a little warm water (around 100-125 ml) and on full heat bring to boil and cook for around 3-4 mins (covered and stirring
occasionally).
7. Back to low heat, leave to simmer (covered) for 45 mins to 1 hour (stirring occasionally) or until the
required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
8. Once cooking is nearly over add the chopped
coriander and leave the curry to settle for 10-15 mins before serving. |
