- 1kg Diced Chicken (Breast)
- 1 & ½ tbsp. Garlic & ginger puree
- 1 tsp. Salt
- 1 tsp. Turmeric
- ½ tsp. Coriander powder
- ½ tsp. Cumin powder
- 1 tsp. Chili powder
- 1 tbsp. Tomato paste
Mix the chicken, spices and other ingredients by hand. Add a little oil then gently mix again. Cover the bowl with clingfilm and marinate for at least 4 hours in the fridge, preferably over night.. To cook, place the pieces of chicken on a baking tray and cook in oven at 170/150(fan) degrees C for 15-18 minutes, or until just cooked.
As a guide a medium sized chicken breast can be cut into about 5 good size chunks. Cut the tip off the breast to create a single piece of meat, and then slice the remaining portion in half, length ways, and then each strip into two pieces. This is for large chunks, for medium sized chunks cut each strip into three pieces, not two. Below is an example of cutting a relatively small chicken breast in to 5 pieces.
Remember to mix the chicken and spices together first without the oil, otherwise the oil can prevent the spices from sticking to the meat properly.
Please note, this is not a method for producing Chicken Tikka.
Serves: 8+ portions
- 700 gms of peeled chopped white Onions
- 1 Sweet potato, chunked
- 6 Garlic Cloves
- 2 inch piece of Ginger, chopped
- 1 Green pepper, cut in to chunks
- 150 ml of Ground nut or Vegetable Oil
- 1 tbsp. of Salt
- 1 ½ tsp. of Turmeric
- 1 ½ tsp. of Coriander powder
- 1 ½ tsp. of Cumin powder
- 2 tsp. of Curry powder
- 1 tsp. of Garam Masala
- 1 Vegetable stock cube
- 2 litres of Water
- ½ Tin of Tomatoes
Right, grab a pan, a BIG pan, add the oil and spices, fry gently for a few minutes, add the onions and fry until they begin to soften. Then add the rest of the ingredients apart from the garam masala and tinned tomatoes. Pop a lid on and slowly bring the whole lot up to a gentle boil.
After the vegetables and spices have simmered for an hour add the tomatoes and garam masala and simmer for a further 30 minutes on a very low heat.
Allow it to cool completely, and then blend until smooth. Simple isn’t it? Let it cool and it’s ready to use. If you’re going to freeze it, decant the gravy / sauce in to approx 400ml portions and bung in the freezer. When you come to make your curries, make sure the base sauce has defrosted completely before you try to reheat it.
Always allow the base gravy to cool completely before blending. Use a very powerful stick blender if you want to blend it all in one go. Another option is to use two large pans, one with the unblended base gravy and another empty, pour a suitable amount of the gravy into a liquidizer, blend it and then pour it into the clean pan, rinse and repeat until it’s all done. This method is pictured below.
It’s worth noting that this isn’t an original recipe, it’s a modified version of another recipe that I’ve tweaked to my own preferences. To see the original recipe, click here.