Chicken Curry Serves 2 3 Chicken Breasts Chopped into Bite Size Pieces 3 tablespoons of curry paste one onion (whatever size you want it!) 3 Teaspoon Curry Powder 1 Teaspoon Chilli Powder 1 Finely Chopped Chillies 4 Teaspoons Garlic Puree 2 Teaspoons Ginger Puree 5 Tablespoons Vegetable Oil 4 Tablespoons roughly chopped coriander leaves 1 Tablespoon whole coriander leaves 1 teaspoon Garam Massalla Method Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the curry paste and simmer for 20 minutes or until the chicken is cooked, stirring constantly. If needed add more curry paste and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute.