4 Chicken Fillets (cut into small pieces)
2 Onions diced
5 cloves garlic diced
1 inch of ginger (peeled & diced)
2 green chilli’s diced ( or 1 depending how hot you want it)
2 Tomatoes diced
1/4 pack of butter or use coconut oil
1/2 tsp Turmeric
1 tsp Garam Masala
Fresh Coriander
Pinch of Salt

Put the butter into the pan, add onion, ginger, salt & garlic. Add tomatoes, Stir on medium heat after 5mins add chillis. When the onions start going slightly brown, cut the stems from the coriander and wash the chop and add to the pan, keep stirring. When the butter starts separating from the ingredients, add turmeric, garam masala then stir.
After about 5 minutes add chicken. Put the kettle on for the curry and you can put a little bit of water in the chicken just to help it cook.
When the chicken is half cooked add boiling water, as much as you ant for the thickness of the sauce, but remember when the curry has cooled down the sauce will thicken, but you can always add more boiling water when warming it up again. Add more salt if necessary.

Check out more of our recipe here.