Chicken Curry

Name: Chicken Curry
Yield: serving
Cuisine: Ingredients
Ingredients: 1 onion medium, sliced into rings; oil; 5 ml garlic paste; 5 ml ginger paste; 15 ml masala; 15 ml curry powder; 3 tins chopped Italian tomatoes mashed; 1 410 g tomato purée; 500 g chicken pieces, skinned, deboned; curry leaves; 5 ml fennel ground; 5 ml garam masala; fresh coriander

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By Food24 January 08 2010

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Ingredients (13)

1	onion — medium, sliced into rings
	oil
5 ml	garlic — paste
5 ml	ginger — paste
15 ml	masala
15 ml	curry powder
3	tins chopped Italian tomatoes — mashed
1 410 g	tomato purée
500 g	chicken — pieces, skinned, deboned
	curry leaves
5 ml	fennel — ground
5 ml	garam masala
	fresh coriander

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Method:

1. Fry the onion in a little heated oil until tender.
2. Add the garlic and ginger pastes, and stir in the masala and curry powder.
3. Add the tomatoes and tomato puree.
4. Simmer for a few minutes until fragrant.
5. Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant.
6. Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves.

To Serve: Serve with rotis or rice.