Ingredients

3 Chicken Breasts Chopped into Bite Size Pieces
Half of an onion finely chopped
8 Tomatoes cut into Eighths
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
3 Teaspoons Brown Sugar
8 Finely Chopped Cayenne Chillies
1 Clove Garlic
1 Green Pepper, Seeded and Diced
Teaspoon Cumin seeds
Half Teaspoon Fennel seeds
Half Teaspoon Mustard seeds
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Juice of 2 lemons

Directions

1. Make a paste of the curry powder and chilli powder with the lemon juice
2. Dry fry all the whole seeds for 1 minute on a high heat
3. Add the oil and fry the onion and a single cayenne chilli on a medium heat until golden
4. Add the curry and chilli powder paste from step 1 and fry for a further 30 secs
5. Add the chicken pieces and seal well on all sides
6. Add the Garam Massalla, Tomatoes, Pepper, and simmer for 10 minutes, stirring constantly
7. Add the sugar and chillies and simmer for a further 5 minutes, stirring constantly
8. At this point, if the curry is becoming too thick, slowly add some water
9. Now crush in the garlic clove, add the chopped coriander leaves and cook for a further minute
10. Add half the remaining lemon juice, stir in and taste
11. Add the remainder of the lemon juice if needed
12. Serve with the whole coriander leaves sprinkled over the top

This recipe is the nuts! I followed the instructions carefully though I had to use standard green chillis. Once I reached the right balance of sugar and lemon against the rich tomatos I had arrived at the taste I hoped I would achieve. Thank you.
Mar 16, 2009 (report abuse)

ElieC says...

Enjoyed this recipe though we didn't have all of the ingredients. In particular didn't have coriander leaves or chili peppers but it came out ok anyway. Prep time was longer than 10 minutes - probably double. Cook time was about 30 minutes.
Feb 4, 2009 (report abuse)