Eat yourself thin Curry

Ingredients

• 1 tbsp olive oil

• 2 onions, chopped

• 1 tbsp cumin seeds

• 1 tsp sea salt

• 4 cloves of garlic, crushed

• 3 cm piece of root ginger, grated

• 1 long green chili, finely chopped (optional)

• 1 tbsp turmeric

• 1 tbsp garam Masala

• 1 tbsp ground coriander

• 1 tsp chili powder

• 1 tsp madras curry powder

• 8 oz can of chopped tomatoes

• 3 Chicken breasts, chopped into bite sized chunks

• 400ml fresh chicken stock

• Handful of fresh coriander chopped

Instructions

1. Bring a full kettle to the boil

2. Heat the oil in a large deep pan, add the onions and sauté for about 5 minutes until slightly golden

3. Add the cumin seeds and salt and toast for 2 minutes

4. Add the garlic, ginger and chili and cook for a further 3 minutes until  everything is nicely golden

5. Turn the heat up and add enough boiled water to just cover the onions

6. Let them simmer slowly, stirring occasionally until the water has reduced almost completely. Keep adding water for around 10 minute until the onions are mushy.

7. Turn the heat down to medium, add some more boiled water (again just covering the paste) add the spices and mix.

8. Add the tomatoes and stir. Cover with a lid and simmer for around 5 to 10 minutes

9. Purée in a blender, and then return to the pan (use the chicken stock to wash the blender clean) adding the stock to the pan

10. Add the chicken and give it a good stir

11. Simmer it on a low heat, stirring it every now and then for 40 minutes

12. Finally stir through the coriander and serve