Spicy Chicken Curry

Method

Step one

Heat oil in a frying pan over a medium high heat. Add onion and sauté until browned, this should take 10 to 15 minutes.

Step two

Add ginger and garlic and sauté for an additional 2 minutes.

Step three

Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over a low heat until mixture is thick and has the consistency of a paste.

Step four

Add the tinned tomatoes, chillies and coriander in a food processor until smooth. Add to the onion mixture and stir well over a low heat, cooking off the moisture from the tomatoes. Gradually add the yoghurt, stirring constantly to avoid curdling.

Step five

Purée the mixture in the food processor for a velvety smooth sauce. Return to the saucepan the made up Bisto Chicken Bouillon stock and increase heat to high, bring sauce to the boil. Cover the saucepan and boil for 3 to 5 minutes.

Step six

Reduce heat and simmer until desired consistency is reached, add the cooked chicken and reheat until it’s piping hot.