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03 June 2014,16:23 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

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.



  • 1 kg skinless, boneless chicken breasts
  • Juice of ½ lemon
  • 2 teaspoon salt
  • 100 ml Cooking oil
  • 4 large onions, roughly chopped
  • 8 large garlic cloves, roughly chopped
  • 1-inch piece fresh root ginger, roughly chopped
  • 4 tablespoon whole milk natural yogurt
  • 1-inch piece cinnamon stick, halved
  • 6 green cardamom pods, bruised
  • 6 cloves
  • 1 teaspoon black peppercorns
  • 1 teaspoon ground turmeric
  • 2 teaspoon chilli powder
  • 2 teaspoon ground coriander
  • 6 tablespoon passata
  • 1 teaspoon granulated sugar
  • 10 shallots, halved
  • 2 teaspoon garam masala
  • 4 tablespoon chopped fresh coriander leaves
  • 2 tomatoes, chopped

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