CHICKEN WITH LASHINGS OF ONIONS

Preparation Method :

• Cut the chicken into cubes and put in a non-reactive bowl. Add the lemon juice and half the salt and rub well into the chicken. Cover and leave to marinate in the refrigerator for 20 minutes.
• Heat the oil in a small saucepan over a medium heat, add the onions, garlic and ginger and cook, stirring frequently, for 5 minutes.
• Remove from the heat and leave to cool slightly. Transfer the ingredients to a blender or food processor, add the yogurt and blend to a puree.
• Heat the oil in a medium-sized, heavy-based saucepan over a low heat, add the cinnamon stick, cardamom pods, cloves and peppercorns and cook, stirring, for 30 seconds.
• Add the pureed ingredients, increase the heat to medium and cook, stirring frequently, for 5 minutes.
• Add the turmeric, chilli powder and ground coriander and cook, stirring, for 2 minutes.
• Add the passata and cook, stirring, for 3 minutes. Increase the heat slightly, then add the marinated chicken and cook, stirring, until it changes colour.
• Add the warm water, the remaining salt and the sugar. Bring to the boil, then reduce the heat to low, cover and cook for 10 minutes.
• Remove the lid and cook, uncovered, for a further 10 minutes, or until the sauce thickens.
• Meanwhile, heat the remaining oil in a small saucepan, add the shallots and stir-fry until browned and separated. Add the garam masala and cook, stirring, for 30 seconds.
• Stir the shallot mixture into the curry and simmer for 2 minutes. Stir in the fresh coriander and chopped tomato and remove from the heat. Serve with bread.