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Ingredients:

For the curry:

• 650 grams chicken breast (cut into pieces or diced, you can also cut into strips if you prefer)
• Half a cup of oil (you can use vegetable, sunflower or olive oil)
• 1 small/medium tomato (chopped into 4)
• 1 tablespoon tomato puree
• 1 medium onion (sliced)
• 1 red, 1 yellow and 1 green mixed peppers (cut into squares or slices)
• 1-4 green whole green chilli’s (its up to your personal preference, but I put 3)
• 1 and a half teaspoon salt
• 1 and a half teaspoon kasuri methi (dried fenugreek leaves)
• 1 and a half teaspoon cumin powder
• 1 and a half teaspoon garam masala
• Half a teaspoon black pepper
• 1 and a half teaspoon chicken seasoning
• 1 and a half teaspoon curry powder
• 1 teaspoon brown sugar
• Half a tablespoon ginger garlic paste
• 1 teaspoon white vinegar
• 3 green cardomoms

For the sauce:

• 1/4 cup oil (the type you prefer)
• 1 cup water
• 1/4 cup natural yoghurt
• 2 teaspoons chilli powder
• 2 teaspoons turmeric powder
• 2 teaspoons ginger powder
• 1 teaspoon brown sugar
• 2 tablespoons tandoori paste (I use the patak’s brand- tandoori marinade paste)
• 1 tablespoon paprika
• 1 small/medium onion (chopped)
• 4 garlic cloves (chopped)
• Fresh coriander (optional, to garnish)

You will need either a hand blender or a stand blender for this recipe.

Method:

1. You will start with the sauce, firstly add your oil in your pot and allow it to heat up then add your garlic and onion and fry until slightly brown then set aside in a mixing bowl if you are using a hand blender, or in a stand blender if that’s what you are using.
2. Now add your yoghurt in there, the tandoori paste, chilli powder, paprika, ginger powder, brown sugar, turmeric powder then add your cup of water and blend everything, then set aside as you will use this later in the cooking process.
3. Now you will make the curry, add your oil into a pot and allow it to heat up.
4. Add your onions and mixed peppers and fry for 2-3 minutes on a medium heat.
5. Add your salt, curry powder, black pepper, garam masala, cumin powder, green cardomoms and fry for a few seconds then add your tomato puree , mix it in and cook for 1-2 minutes.
6. Now add your chicken and your chicken seasoning, mix everything together and cook for 5-6 minutes on a medium-high heat.
7. Then add your white vinegar, mix it in well and add your ginger garlic paste, mix everything in again and add your tomato and green chilli’s.
8. Now you can add the sauce you made earlier, the kasuri methi also known as dried fenugreek leaves and the brown sugar then you can mix everything in.
9. Close the pot with a lid and allow it to simmer on a low-medium heat for about 10-15 minutes until the chicken is cooked through, stirring once or twice, you can add more salt or chicken seasoning if you wish to do so.
10. Garnish with fresh coriander (optional)
11. Serve with rice or naan bread.

Notes:

1. Use a good flavoured chicken seasoning, I like to use caribbean chicken seasoning from the brands Dunn’s River or Tropical Sun.
2. You can omit the whole chilli’s if you would like but it does add a nice little kick, the chilli’s in this recipe are whole so the spice released is just a little, do NOT cut the chilli’s as this will make it very spicy and ruin the flavour.. (unless you prefer it that way).
3. This a great curry to make ahead and freeze, it is suitable for freezing and will taste just as amazing. (I promise!)
4. When developing and writing out my recipes, I use measuring cups and spoons to ensure consistency of quality and taste with each dish, so I would recommend that you do use measuring cups and spoons, until you have made the dish a few times that you can eyeball the measurements.