Cooking Instructions
- 1
Finely chop the onion and green chillies
- 2
In a medium to large pot, heat 3 tbsp of olive oil or ghee. When the oil or ghee is hot, add the cumin seeds. Once the seeds are bubbling, add the chopped onions and lower the heat to low. Cook on a low heat for about 10 - 12 minutes until caramelised. Add a splash of water if the onions begin to stick or burn
- 3
In a food processor, blend your tinned chopped tomatoes.
- 4
Add the birdseye chillies and fresh garlic and ginger to onions and cook for 1 - 2 minutes.
- 5
Then add the blended tomatoes along with red chilli powder, turmeric, cumin powder, coriander powder and 1 tsp salt to the pot. Cook on a low heat for about 15 minutes, until the oil starts to separate from the sauce.
- 6
Add the diced chicken and mix well so it’s coated. Cook for another 5 mins.
- 7
Pour in 300ml water and mix with the chicken. Place a lid on and cook for 10 mins.
- 8
After 10 minutes of simmering the curry, add the garam masala and crushed kasuri methid and mix well. Cover and simmer for another 15 minutes. After 15 mins stir in the fresh coriander and sliced jalapeños.
- 9
Garnish with the remaining coriander, chilli and freshly sliced red onion.
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