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Chicken curry with curry block. Add the chicken and cook for 5 minutes. 2 x tsp dried corriander leaf 150ml x water more if you require a more runny curry. Chop the chicken into chunky 3cm pieces add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes along with 250ml water.
2 to 3 x large chicken breasts 2 x chicken oxo cubes 2 x 400g tins of chopped tomatoes 3 x tbs patak chicken tikka curry pasteany to suit your taste. Bring to the boil lower to a simmer and cook on a gentle heat uncovered for 25 30 mins or until rich and slightly reduced. Serve with sali potato matchsticks 1 hr and 15 mins.
Add the tomatoes curry powder and ground ginger and cook for 3 4 minutes. 3 x tbs mango chuckney 2 x cloves of garlic 1 x 12 tsp chilli flakes optional for hotter curry.
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