Chicken Bhoona

INGREDIENTS:

500g boneless chicken (cut into small cubes),
2 tbsp (6 tsp -40g) of Mr Huda’s Universal Curry Paste,
2 medium onions (300g),
8-10g of ginger (fresh or paste),
3 medium garlic cloves (fresh or paste),
2 fresh tomatoes or equivalent of tin tomato,
1/2 small green pepper,
6 tbsp veg/ olive oil.
OPTIONAL INGREDIENTS:
1/2  tsp chilli powder,
1/2 tsp turmeric,
3 or 4 cardamom,
2 bay leaves,
Fresh coriander .
1-2 finger green chilli
Chicken Bhoona – Serves 4
1st stage – Curry Base (can be made well in advance).

1. Chop 1 onion and 1 tomato
into 1/4 s, chop the green pepper, ginger, 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 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. When cooked blitz with a blender to make into a smooth puree.
Stage 2 – Curry.

1.Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan.
2. Add the rest of the crushed garlic, cardomons and the bay leaves
and slowly fry until garlic is golden.
3. Add rest of the onions (finely sliced) with some salt and cook to soften (stirring regularly).
4. Add Mr Huda’s Universal Curry Paste, chilli powder and the rest of the chopped tomatoes and cook for 1-2 mins (stirring continuously).
5. Add the chicken and the ready prepared  curry base with some warm water (100-125 ml) and bring to fast boil and then leave to gently simmer (moderate heat) for 20-30 minutes or until the chicken is cooked and you have reached the desired texture (add more water if you prefer more sauce or boil 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