Cooking Instructions
- 1
Heat the oil in a pan over a medium heat. Add the chilli, ginger and garlic and cook gently for 30 seconds
- 2
Throw in the onions and cook for 5mins
- 3
Add in the cumin, ground coriander, chilli powder, turmeric and garam masala and stir to toast for 60 seconds
- 4
Add the tomatoes, tomato puree, sugar and water and cook down for 10 minutes
- 5
When the tomatoes have begun to break down and the sauce has thickened a little add your fenugreek leaves
- 6
Cover with a lid and cook covered on a low simmer for 60 minutes then add your chicken breast
- 7
Remove the lid and cook for a further 90-120 minutes on low until the sauce is thick. Stir the curry every 12-15 minutes for this last hour adding a splash of water if need to keep it moist.
𝙹𝚞𝚜𝚝 𝚊 𝚏𝚘𝚘𝚍 𝚕𝚘𝚟𝚎𝚛 𝚌𝚘𝚘𝚔𝚒𝚗𝚐 𝚜𝚘𝚖𝚎 𝚘𝚏 𝚖𝚢 𝚏𝚊𝚟𝚘𝚞𝚛𝚒𝚝𝚎 𝚖𝚎𝚊𝚕𝚜 𝚊𝚗𝚍 𝚝𝚛𝚢𝚒𝚗𝚐 𝚘𝚞𝚝 𝚗𝚎𝚠 𝚘𝚗𝚎𝚜 𝚊𝚕𝚕 𝚏𝚛𝚘𝚖 𝚊 𝚜𝚖𝚊𝚕𝚕 𝚟𝚒𝚕𝚕𝚊𝚐𝚎 𝚒𝚗 𝙴𝚗𝚐𝚕𝚊𝚗𝚍 🏴insta @gems_food_Facebook @gems_food1
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