National Curry Week: Cook up a storm with Curry Cuisine’s chicken masala recipe

Prett Tejura from Curry Cuisine
Prett Tejura from Curry Cuisine

Curry Cuisine has let us in on one of their most popular recipes, Chicken Masala.

Place oil in a cooking pan and heat, add cloves and cinnamon and wait until they sizzle.

Add a chopped onion and cook until golden.

Add half a can of chopped tomatoes, masala spice, one-and-a-half teaspoons of crushed garlic, one teaspoon of ginger and one teaspoon of chopped green chillies.

Simmer for five to 10 minutes with the lid on. The masala will be ready when oil appears on the surface.

Place two chopped chicken breasts into the pan and stir. Cook for a while until the meat is seared and the masala is well mixed into the meat.

Pour just enough water to cover the chicken.

Cook on a medium heat for 15 minutes.

Add the fresh coriander, cook for a further 5 minutes.

Dinner is served.

For more on National Curry Week, click here.