Balti Towers ' Chicken curry '

BALTI TOWERS CHICKEN SPECIALITY

Ingredients:

1 diced green pepper                                                                

2 tablespoons chopped coriander

2 diced white onions

1 crushed garlic clove

4 tablespoons tomato puree

2 tablespoon minced garlic and ginger combined

1 tablespoon crushed green chillies with seeds

1 diced beef tomato

2 tablespoons fenugreek leaves (dried)

2 teaspoons turmeric

500ml water

1 free range chicken breast cut into similar sized chunks

Rapeseed oil

Salt/pepper

METHOD

Heat the wok and add about 3 tablespoons of rapeseed oil. Add 2/3 of the onion and cook until soft, next add the diced tomato and stir to combine. Add the green pepper, minced garlic and ginger and half of the tomato puree. Cook for about a minute stirring continuously then add 200ml of water and 2 teaspoons of turmeric. Bring to a simmer and then add the chicken breast, stirring frequently. Add the fenugreek leaves, the rest of the tomato puree and the onion. Lower the heat and cook for about 3 minutes next add 1 ½ teaspoons of salt the remainder of the water and crushed chilli (add to taste) this is what will give heat to the curry. Stir to combine and cook until the chicken is done, if unsure take a piece out and cut through to make sure. (Should be done in 10 minutes). Add about a tablespoon of chopped coriander. When the sauce is reduced to a thick sauce consistency you are ready to serve.