Ingredients

• 2 medium sized onions, finely chopped.
• 12 tbs sunflower oil (oil is essential to release and carry the flavour of the spices).
• 4 garlic cloves grated, 2.5cm root ginger grated (or 1 tbs of garlic/ginger paste).
• 1 tsp salt (can adjust as required), 3 tsp SPICE-E MIX (12g Approx)
• 700g diced chicken breast.
• 2 chopped fresh tomatoes or 1/3 of a 400g tin chopped tomatoes.
• chopped fresh coriander.

Cooking Instructions

• Heat the sunflower oil in a large, preferably non-stick pan. Add onions to the hot oil and fry for 10 mins on medium-high heat until the onions become soft, stirring continuosly.
• Add the ginger, garlic, SPICE-E MIX, tomatoes, 1/4 cup water and fry on medium heat for 6-7 mins.
• Add 700g of diced chicken breast. Fry on medium heat for 8-9 mins, stirring continuosly. If the masala becomes too dry add a little water, 15ml at a time. Eventually the chicken will release its own water and the consistency of the masala will change. You may also notice the oil starting to separate from the masala.
• At this point the curry will be called a BHUNA. If you want to stop at the bhuna stage add 25ml water and simmer for a further 5 mins to ensure the chicken is well done.
• To complete the curry add 75ml water and simmer for 20 mins, stirring after 10mins. The consistency of the final curry can be varied by varying the final quantity of water added, depending on personal taste. Finally garnish with coriander.