The flavour of this curry is targeted to land somewhere between a Dhansak and a Pathia, a hot and sweet hit with a slightly sour finish.
All the measures are, of course, approximate – any good cook knows a pinch of this and that to taste makes for the best outcome.
- 50ml Ground Nut Oil
- 2 Large Red Onions (Finely Chopped)
- 1 Large Red Pepper (Finely Chopped)
- 2 Chicken Breasts, (Cut however you want)
- 2 tsb Crushed Garlic
- 1/4 tsp Salt
- 1 tsp Turmeric Powder
- 1/2 tsp Hot Chilli Powder
- 1/2 tsp Cayenne Pepper Powder
- 1/2 tsp Mustard Powder
- 2 tsp Cumin Powder
- 2 tsp Onion Powder/Granules
- 1 tsp MSG
- 1 tsp Garlic Powder
- 1 tblsp Tomato Purée
- 40ml Lime Juice
- 3 tsp Splenda (Or sugar)
- 500ml Chicken Stock
- 1 Tin (400g) Chopped Tomatoes
Fry the chopped onions and pepper in the oil, with the Turmeric and salt until cooked. Add in the chicken and continue cooking until browned. Throw in everything else, starting with the tomatoes, and mix well. With the chicken stock, add this gradually until you’re happy with the consistency, although you might add more as cooking progresses. Simmer for around an hour, that way the flavours will pop, and the chicken will melt 🙂
I normally throw in some garlic flakes as well, but there again, I am a garlic freak!