Chicken Curry

1 tbsp vegetable oil or ghee
½ tsp chilli powder
2 cloves garlic, crushed
2 tsp turmeric
100g mild curry past
50g creamed coconut
1 tsp lemon juice
70g tomato puree
220g chopped tomatoes
1 heaped tsp ground ginger
1 tsp salt
2-3 large onions, chopped
¼ pint hot water
4 chicken breasts, chopped into chunks
6 oz crème fraiche

Quantity: Serves 4
Oven Temperature: N/A
Cooking Time: 60-90 minutes
Setting Time: N/A
Method:
1. Heat the oil in a large stew pot, with a lid. Sweat the onions till soft
2. Add chilli powder, garlic, turmeric and ground ginger. Add the tomato puree and tinned tomatoes whilst continuing to stir
3. Mix the curry paste with the hot water and add to the pan along with the lemon juice, salt and coconut. Stir till combined
4. Add the meat to the pan and stir until all the meat is covered with the sauce
5. Leave on a very low heat for 60-90 minutes with the lid on, stirring every 10-15 minutes
6. Stir in the crème fraiche and serve with rice and naan bread
Tip:
If you wish to freeze this dish, don’t add the crème fraiche at the end of the cooking time. Cool the curry down quickly and freeze in containers. Defrost thoroughly before reheating, place in a saucepan and add the crème fraiche when the curry has been reheated and serve as normal