This is a beautiful dish for a number of reasons.

1. Full of flavour. 2. Brilliant way to introduce little ones to Indian food. 3. Simple recipe. 4. One pot cooking which is always a plus!!

This isn’t how I would normally make this dish but due to my eldest son’s love for the dish I thought I’d have a go using this method.

Ingredients-

4 tbsp of rapeseed oil, 2 onions finely chopped. 2 tbsp of garlic and ginger paste, 2 tbsp of ground almonds, 1tbsp of curry powder, 1 1/2 tbsp of paprika, 2 tbsp of tandoori masala, 300 or 400ml of tinned tomatoes, 1 tsp of sugar, 250ml of chicken stock, 800g of chicken fillets cut into small bit size pieces, 200ml of single cream, juice of a lemon, 1 tbsp dried fenugreek leaves, pinch of salt, 1 tsp of garam masala and a handful of chopped coriander.

Method –

Heat the oil in a large frying pan. Once the oil is hot add the chopped onions frying for 5 minutes or so.

Once the onions have taken on a nice colour add the garlic and ginger paste. Stir for 30 seconds or so coating the onions with the paste.

Follow this with the ground almonds, curry powder, paprika and tandoori masala.

Give this a good stir. Ensure all the onion mix is coated with the dry spice mix. This will dry out the pan, but don’t worry, the wet mix will follow shortly but your kitchen will smell amazing!!

Now, I don’t usually promote brands, however on this occasion I am. We don’t usually purchase these tomatoes as they are too expensive however I occasionally do for special occasions leaving a tin in the pantry. I spotted a social media post with Jack Stein raving about them last year so I thought I’d pick some up and when I did they were on a promotion at Morrisons.

Add the chopped tomatoes…..

Followed by half of the chicken stock….125ml.

Stir the mix. If the dish is still too dry for you add more water which I did. Take the pan from the heat and blitz with a hand blender. I again added a little more water after it was blended.

Once the sauce is blitzed with a little more water you have a beautiful sauce coming along.

Add the chicken pieces. Bring the dish to a simmer making sure the chicken pieces are coated with the sauce. Simmer this for 10 minutes or so until your chicken pieces are nicely cooked.

Once the chicken is cooked add a pinch of salt, the dried fenugreek leaves, the tsp of garam masala, lemon juice. Give it a stir then finish with cream and chopped coriander. I haven’t listed the food colouring in the recipe but you can always added red food colouring to make it look like your restaurant favourite dish. I on this occasion I decided against it but it’s everyone’s choice.

This is the finished dish served with steamed basmati rice.

Thank you for reading my ramblings if you have.

Again this recipe was taken from Dan Toombs….the guy is a legend in my eyes.