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This recipe was uploaded by fiori
Slice 1 large onion and sauté in the hot oil.
De-seed and chop 1 or 2 fresh green chillies, peel and chop a 1 inch piece of ginger.
Add to the pan with the onions, crush in 3 garlic cloves and cook for 2-3 minutes until the onions are nicely caramelised.
Add the ½ teaspoon of chilli powder, 1 teaspoon of turmeric powder, 2 teaspoons of garam masala powder, 1 tablespoon of sugar and cook for 1-2 minutes.
Next, add 1 tablespoon of tomato puree and stir in. You should have a dry paste texture at this stage.
Add the 400g tin of chopped tomatoes to the pan and allow to cook for a further few minutes.
Transfer the sauce to a food processor and blend until smooth.
In the same frying pan add the chopped chicken breast with a little oil and cook untill just turned white.
Pour the blended sauce back into the pan and add 10 dried curry leaves. Simmer gently for 10-15 minutes, or untill the chicken has cooked through.
Stir in 4-6 tablespoons of singal cream - the quantity depends on how mild you like your curry
Finish with a handful of chopped coriander.
Serve with basmati rice and naan bread.