- 4 tbsp Oil
- 2 Medium onions finely diced
- 1 tbsp Fresh ginger finely diced
- 1 tbsp Garlic finely diced
- Large handful of fresh curry leaves
- 4-5 Chicken breasts cut into chunks or 8/10 skinned and de-boned chicken thighs cut into chunks
- 2-3 tbsp Caribbean hot curry powder
- 1 tbsp Tomato paste
- 454 g Tin of chopped tomatoes
- 1 Cup of water or chicken stock approx 250ml
- 10 New potatoes cooked and peeled
- 1 bunch Bunch coriander roughly chopped
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Warm the oil in a large saucepan then add in the onions, garlic and ginger. Fry them together on a medium heat until the onions begin to soften. This will take around 10 minutes. Next, add the curry leaves to the pan and continue to fry for a couple of minutes,
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Stir in the curry powder and fry for 5 minutes adding a splash of water if the spices begin to catch on the bottom of the pan,
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Now add the tomato paste to the pan along with the chopped up chicken and some seasoning. Cook the chicken until it is coated in the spices and beginning to colour, which will take around 5 minutes,
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Pour in the chopped tomatoes and the water/stock. Bring the curry to the boil then turn it down to a simmer and cook over a medium heat (partly cover the pan with a lid) for abut 25 minutes,
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Add in the cooked new potatoes and cook the curry for 5 more minutes adding a little extra water if the curry sauce has reduced too much,
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Remove the curry from the heat and stir in the bunch of chopped coriander,
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Serve the curry with plenty of boiled basmati rice and some mango chutney, naan breads or parathas and raita.
This curry will feed a family of between 4-6 people along with the rice and the breads and dips.