Spice-Master Chilli-Free Curry Powder -
3 Chicken Breasts -
4 tbsp Olive Oil -
1 Cinnamon Stick -
5 Cardamon Pods -
2 medium Onions finely chopped -
2 tsp minced Garlic, 2 tsp minced Ginger -
1 large Tomato -
1 tsp Tomato Puree -
150 ml Water -
Mix together the Ginger, Garlic and Spice-Master Chilli-Free Curry Powder to make a Masala Paste.
Heat the oil in a pan. When hot, add the Cinnamon Stick and Cardamon Pods. Fry for about 30 seconds then remove the Cardamon and Cinnamon from the pan.
This flavours the oil. Now add the Onions stirring until brown.
Add the Masala Paste and stri for a minute. Add the Tomato and Tomato Puree, cook for a minute until thoroughly combined.
Pour in the water and bring to a gentle simmer, stirring constantly.
Add the Chicken and mix well into the Masala. Simmer for 10-12 minutes, stirring regularly, until the Chicken is cooked and tender.
Serve with Rice, decorated with the Coriander Leaves.