Page 23 - CMC Recipe Book

Method
Peel and roughly chop 6 onions. Peel and finely chop 6 onions. To make an onion purée add the 6 roughly chopped onions to a pan with 1ltr of water and boil until soft. Blend with a hand bender.
Heat a large pan and add the oil and finely chopped onions. Cook slowly until golden brown.
Add the ginger, garlic purée, turmeric, curry powder, chilli and a drop of water to the frying onions. Stir well and add the diced chicken thighs.
Mix the yoghurt, onion purée, tomato purée and 500ml of water in a jug. Pour this mix into the saucepan and mix well. Bring to the boil and simmer, stirring occasionally, until the chicken thighs are cooked.
Add the garam masala and cook for a further 2 minutes.