• 2 chicken breasts
  • 1 onion
  • 2 cloves garlic
  • 2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 fenugreek
  • 1/2 tsp tamarind
  • 3 tbs madras powder
  • 1 tsp pepper
  • 1/2 tbs salt
  • 1/2 tbs sugar
  • 400ml pasata
  • 2 tbs tomato puree
  • 200ml coconut milk
  • 1 handful coriander


  • Chop the chicken into 1 to 2 inch chunks and brown off in a frying pan for about 4mins, take out of the pan and put to one side.
  • Blend the onion, garlic, and ginger into a paste.
  • Fry the mixture in ghee or oil, being careful not to burn it, about 4 minutes.
  • Lower the heat to medium and add cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste.
  • Cook for 1 minute, stirring constantly, until the spices release their fragrance.
  • Add passata, tomato puree and coconut milk, bring to a simmer – meanwhile get the rice on.
  • Lower the heat and add the chicken.
  • Remove one of the largest bits of chicken and check it’s cooked ( the inside should be 165° )
  • Add salt and sugar to taste
  • Serve the rice, curry and garnish with a piece of coriander

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