An easy to make chicken curry with a tomato base
Dissolve the vegetable stock cube or gel in the cup of boiling water. Set aside.
Combine all the dry ingredients and set aside.
Chop your tomatoes into 1cm cubes and set aside.
Roughly chop your onions into large pieces. Set aside.
Cut up your chicken breast into large (2-3cm) cubes. Lightly brown the chicken in 1 tbsp each of rapeseed oil and butter in a large, deep saute pan over medium heat. Remove from the pan and set aside.
Add the remaining oil to the pan saute the ginger for about 2 minutes. Add the onions and saute until the onions until not quite translucent. Add the garlic and saute a further minute.
Add the chicken back into your pan and sprinkle the dry ingredients over it and stir until well combined.
Add the tomatoes, tomato paste and the vegetable stock to the pan. Stir to combine well.
Simmer over a medium low heat for about 30 minutes or until the tomato begins to break down. Add the remaining butter and stir until melted and combined.
Serve with basmati rice and naan bread.
This curry, like most, is best if made the day before and put into the refrigerator for the flavours to come together.
Biryani Seasoning typically contains roasted cumin seeds, dried garlic, red bell pepper flakes, coriander leaf, dried red onion, cumin seeds, cinnamon, kashmiri chilli powder, paprika, tumerica, ginger powder, black pepper, tomato flakes, cardamom, allspice, bay leaf and cloves.
If you don't have Madras curry powder, you can use any mild curry powder.