Heat oil in a wide based pan. When the oil is hot but not smoking, add cumin seeds.
Once the cumin seeds open, add the white onion and cook until golden brown. This may take 15-20 minutes.
Add the ginger and garlic and cook for 2 minutes.
Add all dry spices and cook for 2mins. If the pan becomes dry, add a couple of tablespoons of tap water.
Add the tomato puree and cook for 2 mins.
Add the yoghurt and stir, once the yoghurt has combined with the onion and spices and the chopped tomatoes.
At this stage, begin cooking chicken and veg (see chicken recipe). Allow to sauce boil and reduce by a third and add chicken and veg to sauce.
Crumble in chicken stock cube, salt, sugar, vinegar and coriander (reserving a little to garnish)
In a large mixing bowl combine yoghurt, spices, lemon and tomato paste.
Once combined, add chicken and veg and mix until evenly coated.
Allow to marinade. 4 hours minimum, overnight if you have time
Once you have begun to cook the sauce, you will see a stage to start cooking chicken.
Seal Chicken and large on a skillet pan or BBQ (if you do not have any of these, use a frying pan)
Once sealed, add to pan. The chicken will still be raw at this stage but will continue to cook in sauce.
Spoon curry onto a plate and garnish with almonds and coriander. Serve with pilau rice or naan bread and raita.
Prep time: 20 mins
Cook time: 40 mins
50ml vegetable oil
1/2tsp cumin seeds
1 clove garlic
1 chunk ginger, finely chopped
1tsp ground garam masala
1tsp medium curry powder
1tsp chilli powder
1/2tsp ground coriander
1tbsp tomato paste
2tbsp natural yoghurt
1 chicken stock cube
2 cans chopped tomatoes
2tsp malt vinegar
1 bunch coriander
4 chicken breasts
2 red onions
2 red peppers
1tsp curry powder
1/2tsp tomato paste
200g natural yoghurt