Indian Chicken Curry

• 1 level tsp cumin seeds (I gave you these)
• 1/4 - 1/2 pack of butter (can use olive oil if wish)
• 4 large cloves of garlic (finely chopped)
• 2 handfuls of fried onions (approx. 3 heaped tablespoons)
• 1 1/2 - 2 inches of ginger (finely chopped)
• 2 tins of chopped tomatoes
• 2 heaped teaspoons of salt
• 1 heaped teaspoon of Garam Masala
• 1 level teaspoon of chilli powder (can increase to taste)
• 5 - 6 chicken breasts (cut into large pieces)
• 4 naan breads (or less and some rice)

Heat butter (or oil) in a large wok (stir fry pan) and when hot add cumin seeds. Fry cumin seeds for a few minutes then add the garlic. Fry for a few more minutes until garlic is browned then add the fried onions. After a minute or two add the ginger and fry for a further few minutes. Then add the tomatoes and salt and fry over a full heat (stirring continuously) until surface glistens and some oil bubbles through (15-20 mins). The mixture should also resemble more of a paste since the fried onions and tomatoes mix and reduce down a little. Now add the Garam Masala and chilli powder and mix. Now add the chicken and stir continuously until browned. Then reduce heat and leave to simmer until meat is cooked (30 - 45 minutes usually). You may need to stir periodically and add some water if the sauce seems too thick. If you add too much water simmer higher until reduced.

Splash naan breads with water, put in freezer bag and heat in microwave for 2 mins (less if there are less naan breads)

Serve!

You can also add other things to the chicken if you wish such as spinach (chopped) or peppers or mushrooms. Add these after the chicken has been browned.