Chciken Curry

Chicken Curry

Ingredients. Serves 4-6

• 3 or 4 diced Chicken Breast   (Or thighs,legs, but Chicken Breast is good value in Brunei so why not treat yourself!!)        

• Cooking Oil                       
• 3 or 4 medium onions-diced           
• cardamon pods x 4               
• cloves    x 4       
• Cinnamon sticks x 3               
• Dry red chili powder           
• Turmeric Powder
• Thana Jeru
• Garam Masala
• Cooking Salt
• Crushed Green Chillies
• Crushed Garlic
• Coriander - finely chopped
• Tin of tomatoes

1. In a saucepan heat 3 or 4 tablespoons of cooking oil, ensuring that the bottom of the saucepan in comfortably covered
2. While the oil is heating place the cardamon pods, cloves and the Cinnamon sticks into it and wait until they start to pop and sizzle.
3. Add the diced onions and brown on a a medium heat till the onions brown. When the onions are ready, add 1 1/2 teaspoon of crushed Garlic and 1 teaspoon green chili (both to taste) and let it cook for a few seconds, stirring constantly
4. Add the tin of tomatoes.  In the mixture, add a teaspoon of salt (to taste), 1 1/2 heaped teaspoon thana Jeru, 1/4 teaspoon turmeric, Dry red chili to taste, mix well ans leave to cook on a medium heat, stirring occasionally
5. The sauce is ready when it has been reduced and the oil starts to float slightly above the sauce add the chicken and cover.  Leave covered and cook on a meduim heat for about 5 or 6 minutes, stirring occasionally.  The chicken will release some water.
6. Add some water into the saucepan about a cupful to begin with and add more dependent on the desired thickness of the sauce.  When the chicken is cooked, it is done
7. Add 1/2 teaspoon of garam masala and some chopped coriander (depends on how much you like it!)

You can also use the same recipe for Spinach and chicken curry, you just need to add the spinach in with the chicken and let it cook in the same way