CLASSIC CHICKEN CURRY

Preparation Method :

• Heat the oil in a large non-stick saucepan. Add the onion and gently cook for about 5-7 minutes or until golden brown.
• Add the bay leaf, mace and cumin seeds, stir for about 20-30 seconds or until fragrant.
• Add the garlic- ginger paste and the chilli, cook gently for a minute, then stir in the turmeric, coriander powder and salt.
• Add half a cup of the water and the tomato, simmer to low flame and cook until it reduce to thick sauce consistency.
• Add the chicken, toss in the pan for about 2-3 minutes or until the edges turn white. Cover and cook on a low heat for 10-12 minutes, stirring occasionally.
• Then stir in the remaining water, bring to the boil and simmer for about 20-25 minutes or until the chicken joints have cooked through.
• Once the chicken is tender, stir in the yogurt and cook for 3-5 minutes or until the gravy turns to consistency of single cream.
• Stir in the remaining spices and fresh coriander, taste and adjust the seasoning. Serve hot.