Ingredients
4 chicken breasts
3 tbsp rice bran oil
2 onions, fine chopped
2 cm fresh root ginger, grated
3 garlic cloves, fine chopped
SIDS SALT & PEPPER to taste
400 g tomatoes, chopped
300 ml chicken stock
1 tsp garam masala
6 red chillies, fine chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
3 tsp hot chilli powder, to taste
1 tbsp SIDS RASPBERRY VINEGAR
Coriander leaves, to garnish
Directions
Cut the chicken into strips or cubes and set aside. Heat the oil, add onions and cook until they start to soften, about 5-6 minutes. Once the onions have started to brown, add chillies, garlic, ginger and cook a further 2-3 minutes. Add turmeric, cumin, coriander, curry leaves, chilli powder and leave to cook for a further minute or so.
Meanwhile, season the chicken with SIDS SALT & PEPPER and add to the pan, stirring until the chicken becomes golden brown all over. Add stock and chopped tomatoes then bring to boil, reduce heat to simmer for 30 minutes, covered. Add water as needed but remember to stir well if you do need to add water. Stir in SIDS RASPBERRY VINEGAR and garam masala then leave uncovered for another 10 minutes, again taking care not to let it dry out.
Garnish with coriander leaves (not the stalk!) and I usually have it with rice or Naan bread, although it’s equally as good with chips, a jacket potato or even (and this is controversial)…in a large Yorkshire Pudding!
