Dhaba-Style Indian Chicken

Name: Dhaba-Style Indian Chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 tbsp Vegetable oil; 1 Large Red onion (finely chopped); 4 Cloves of Garlic (crushed); 1 thumb-size piece Ginger (grated); 400 g Chopped tomatoes (tinned); 2 tbsp Tomato puree; 1 Green chilli (finely chopped); 4 Chicken breasts (cut into small pieces. Can use thighs); 0 Coriander (optional, handful to serve); 0 A handheld blender

[[ recipeID=recipe-8lht83v49, title=Dhaba-Style Indian Chicken ]]

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3 tbsp Vegetable oil
1 Large Red onion (finely chopped)
4 Cloves of Garlic (crushed)
1 thumb-size piece Ginger (grated)
400 g Chopped tomatoes (tinned)
2 tbsp Tomato puree
1 Green chilli (finely chopped)
4 Chicken breasts (cut into small pieces. Can use thighs)
Coriander (optional, handful to serve)
A handheld blender

Instructions

In a heavy-based saucepan, heat 1 tablespoon of the oil. Add the onion and fry gently for 3-5 minutes until it starts to soften
Add the garlic cloves and fresh ginger and fry for a further minute
Remove from the heat and allow to cool for 5 minutes or so
Place the cooled onion mixture into a large bowl with the chopped tomatoes, tomato puree, green chilli and your first Teaspoon Club spice packet and blend until smooth
Heat the remaining 2 tablespoons of oil in a large heavy-based saucepan or wok. Add your second Teaspoon Club spice packet and fry for approximately 30 seconds, until the spices are fragrant
Add the chicken and fry in the spices until the chicken has sealed on all sides, stirring as you go to stop it from sticking to the pan
Add the blended sauce and bring your curry to a gentle simmer. Cook until the chicken is cooked and white through (usually about 10 minutes if using breasts but longer for thighs), stirring your curry at regular intervals
Add a little boiling water to achieve your desired consistency if required, season to taste, and serve hot with rice or chapatis, and an optional sprinkling of fresh coriander. This dish freezes very well. The sauce can also be made a day or two in advance, stored in your fridge and used to make your curry when needed

Notes

This curry has a deep and rich flavour. It's full of unusual spices and sure to become a family favourite instantly