Serves 3. Takes 45 mins.
Before you go out, make sure you have plenty of garlic and ginger, and some single cream. Also check your stocks of ghee, olive oil, sliced almonds, and spices - just in case.
You need to buy: two chicken breasts, two medium onions, a tin of chopped tomatoes (400g), and a tin of coconut milk (200g).
Spices: coriander seeds, cumin, turmeric, chilli powder and paprika - or just use garam masala.
Marinade the chicken beforehand somehow if (by some miracle) you have time to. Remember to order naan bread from the takeaway.
- Dice the onions.
- In a wok: melt 4 tsp ghee with 4 tsp olive oil and add the onions.
- Mince 4 garlic cloves and grate 1 cubic inch of ginger. (Or use paste.)
- Make a well in the wok, add some more oil, and add the garlic and ginger.
- Fry the garlic until it smells right then mix into the onions.
- Pound the chicken to even thickness and salt.
- In a second pan: fry the chicken with olive oil for 1 min, flip, and cover.
- After 10 mins, take the chicken out and cut it into cubes.
- Once the onions are soft and browning, dump in the tin of chopped tomatoes.
- Add a tbsp of spices, a tbsp of sugar, and a tbsp of chopped almonds.
- Cook until most of the water is boiled off and it’s a soft clump.
- Puree using a handheld blender.
- Dump in the coconut milk and add cream until runny enough.
- Add in the chicken to re-heat.