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11 December 2012,22:40 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Blend the tomato puree, chopped garlic cloves, fresh green chilies the dried red chilies in a food processor or blender.
  • Add the salt, sugar, chili powder, paprika and curry paste. Process all ingredients to a smooth paste .
  • Heat the oil in a large heavy pan and fry the cumin seeds for about 2 minutes. Add the onion and bay leaves and fry for 3- 5 minutes.
  • Add the chili paste and fry for at least 2 minutes then add the ground coriander, cumin and turmeric and cook for further 2 more minutes.
  • Tip in the tomatoes,Pour in the water and stir to mix. Bring to the boil and simmer until the sauce thickens.
  • Add the chicken and garam masala. Cover and simmer until the chicken is tender. Garnish with sliced green chilies and serve with chapattis and natural low fat yogurt.


  • 2 tablespoon tomatoes puree (paste)
  • 3 garlic cloves, roughly chopped
  • 2 fresh green chilies, roughly chopped
  • 6 dried red chilies
  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • 1 tablespoon curry paste
  • 1 tablespoon Cooking oil
  • ½ teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 bay leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • 420 grams can chopped tomatoes
  • 150 ml water
  • 9 chicken thighs, skinned
  • 1 teaspoon garam masala
  • Sliced fresh green chilies, to garnish
  • Chapattis and natural (plain) low fat yogurt, to serve

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