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CURRY PASTE

4 tablespoon oil
2 tablespoons garlic
1 teaspoon ginger
1 tablespoon cumin
1 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon paprika
1 tablespoon curry powder
1 teaspoon salt & pepper
1 tablespoon brown sugar
2 tablespoons tomato paste

EVERYTHING ELSE

2 chicken breasts (diced)
1 onion finely diced
1 tin of chopped tomatoes (ideally with capsicum) 
300ml cream (or Coconut)
2 tablespoons butter
1 small bunch fresh chopped coriander

LETS GO!

In a bowl mix all of the curry paste ingredients together

In a separate bowl, mix through half of the curry paste with the chicken pieces.

Heat the oil in a large pan or wok over medium high heat. Add the diced onion, after 4 minutes add the coated chicken until just cooked.

​Remove the chicken and onion.

Add the remaining spices to the pan at medium heat for approximately 30 seconds and then add the tinned tomatoes.

Continue stirring all the ingredients for another 30 seconds and then add the cream (or coconut cream).

Turn the heat down to simmer and add your chicken back to the mix.
Add the butter and stir until it melts into the sauce.

Add fresh coriander to garnish, and finish with a squeeze of lemon.

 - Plate and enjoy!

Tip - This dish is best paired with rice or grated cauliflower, naan, and raita.
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