Page 39 - CMC Recipe Book

Method
Wash, peel and finely dice the onions and fry for 10 minutes in a suitable pan.
When the onions are lightly coloured add the garlic purée and cook for a further 3 minutes.
Add all the dry spices and cook for 5 minutes before adding the chopped tomatoes and simmer for 40 minutes.
Add the diced chicken to the sauce and simmer for 30 minutes or until the chicken is cooked through and a core temperature of 75°C has been reached.
TIP: great served with homemade naan and lentil dhal. The recipe will work equally well with fish lamb.