Ingredients :
2 green and 5 dried red chilies
30ml tomato pur?e
2 garlic cloves, roughly chopped
2.5ml salt
1.5ml sugar
5ml chili powder
2.5ml paprika
15ml curry paste
30ml oil
2.5ml cumin seeds
1 onion, finely chopped
2 bay leaves
5ml ground coriander
5ml ground cumin
1.5ml ground turmeric
400g chopped tomatoes
8 chicken thighs, skinned
5ml garam masala
Method :
Roughly chop all the chilies. Put in a food processor or blender with the tomato pur?e, garlic, salt, sugar, chili powder, paprika and curry paste and process to a smooth paste.
Heat the oil in a large saucepan and fry the cumin seeds for 2 minutes. Add the onion and bay leaves and fry for about 5 minutes. Add the chili paste and fry for 2-3 minutes. Add the remaining ground spices and cook for 2 minutes. Add the chopped tomatoes and 150ml water. Bring to the boil and simmer for 5 minutes until the sauce thickens.
Add the chicken and garam masala. Cover and simmer for 25-30 minutes until tender. Chappatis and yogurt with sliced chilies go well with this. This fiery hot curry is not for the faint hearted.
