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How to make it

  • Put onion, ginger, and garlic into blender or food processor and “blitz”;
  • Heat 2tbsp oil in a frying pan, add the chicken and cook on a low medium heat, stirring occasionally, for some 10 minutes or so to partially cook the pieces;
  • Remove the chicken and set aside;
  • Add the remaining oil to the pan on a lowish heat, add the onion, garlic and ginger paste and cook, stirring occasionally, for some 5 to 8 minutes or so or until the mixture begins to colour a bit;
  • Add the chillies, turmeric, cumin, coriander, salt and curry powder and stir to form a paste mixture;
  • Add the tomatoes, tamarind paste, mango chutney, and bay leaf and, mixing in well, let simmer, stirring occasionally, for some 3 to 4 minutes or so until the sauce starts to thicken a bit;
  • Taste the sauce for flavour, heat and seasoning and adjust if necessary;
  • Add the chicken and stir in well;
  • Cook, stirring occasionally, for a further 10 to 15 minutes or so or until the chicken cooked through and tender and the sauce thickened to consistency desired;
  • Garnish with coriander and serve with basmati rice and/or chapattis with the lime wedges on the side.

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