Chicken Curry Medium Spiced, Basmati Rice and Spiced Crispy Shallots

Curry Recipe..Trouble is i never know what i put in it!!! 

Well i do but its kind of like...Bit of this bit of that never measured. Curry is one of those dishes you just add to along the way... Can be so varied.. Basics you need. Garlic, onion, ginger, cumin, corriander, garamasala, tumeric, tinned tomatoes, chillies, paprika, coconut cream. Trust me its a doddle!!! And no bright red colouring and cos its fresh you wont be burping it for days after.......

1 Large Onion
4 Chillies
4 Chicken Breasts
Inch and a half of Ginger
6 Garlic Cloves
2 Tins of Tomato
1 tsp Tomato Puree
1 tsp garamasala
1/2 tsp Corriander
1/2 tsp Cumin
1/4 tsp Cayenne
1/2 tsp Tumeric
1 tin Coconut Cream
Greek Yoghurt

1. Bash up in a pestle and mortar your ginger and garlic with a little salt and drop of water.
2. Cut up your chicken and place in a bowl with 4 tbs yoghurt, salt, pepper, pinch of garamasala, tumeric, 1/2 tsp of ginger garlic paste and a squeeze of lemon. Cover with clingfilm and place in the fridge.frying pan add a little sunflower oil and add your ginger/garlic paste and fry until softened. Add the onions and cook until the onion begins to caramelise and colour, add 2 of the chillies finely chopped then your dry spices. Once all of the onion is coated add the tomato puree and stir.
3. Add the tinned tomatoes and simmer for 20 minutes to allow the flavours to infuse.
4. Add salt and pepper to taste.
5. Blitz your curry with a hand blender until the mixture is smooth. Taste your curry now to check for seasoning and heat. I like to add a splash or 2 of light soy to add a savoury note. Lightly score the 2 remaining chillies and add whole to the mixture.
6. Take your chicken from the fridge and place on a baking tray and place in a hot pre heated over at 200 for 5 minutes. This seals the chicken and gives a little char but wont cook the chicken all the way through.
7. Add the chicken to your curry and add half the tin of coconut cream. Cook until the chicken is cooked all the way through.
8. Serve with basmati rice and to add a little extra flavour. Finely chop an onion and shallow fry with a little cumin and corriander until golden and crispy. Drain it off and sprinkle over the rice.

Enjoy!!