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Ingredients

• Marinade:
• 1 teaspoon paprika
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon nutmeg powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon yellow mustard powder
• 1 teaspoon garam masala
• 4 green cardamom pods, opened to let seeds out
• 1 green chilli, deseeded and chopped
• 2 tablespooons lime juice
• 3 tablespoons plain yoghurt
• Spice mix:
• 1cm / 1/2 inch fresh ginger, grated
• 1/2 teaspoon paprika
• 1/2 teaspoon medium curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander powder
• 1/4 teaspoon chilli powder
• 500g chicken breast
• 1 green chilli, deseeded and chopped (optional)
• 2 tablespoons ghee or sunflower / vegetable oil
• 1 large / 2 medium onions, chopped finely
• 3 garlic cloves, chopped finely
• 1/2 sweet pepper (red or green), chopped into small dices
• 1 tablespoon white wine vinegar
• 4 tablespoons tinned chopped tomatoes
• 1 tablespoon tomato ketchup (Heinz is ideal)
• 175ml tomato soup (Heinz is ideal)
• 100ml single cream
• 1/2 tablespoon garam masala
• 1 tablespoon fresh coriander, chopped finely
• 1/2 teaspoon sea salt

Description

This Recipe Started Out From A Demonstration Of Curry Making That I Gave To A Meeting Of Yorkshire Ladies Many Years Ago. It Was Inspired By Recipe Ideas From Pat Chapman Of The Curry Club And Has Evolved Out Of That. It Is Essentially A Two Stage Recipe

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