4 x Chicken Breasts, cubed (optional: meat of choice)
2 medium onions, finely sliced
4 Garlic cloves, finely sliced
1 thumbsized piece of Ginger, grated
400g Can tomatoes or passata
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground caraway
1 tsp black pepper
1 tsp chilli powder (to your own taste)
a half tsp tumeric
Salt (Season to taste)
1 tablespoon Garam Masala
Place the chicken on a plate, season well and set aside.
Combine the coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
Heat oil in a saucepan and place over a medium heat.
Add the onion and allow to slowly sweat (this can sometimes take a little while), until deep brown – But not burnt! It might be a pain, but it will totally change the flavour, IN A GOOD WAY! I learnt this tip from a family I met on holiday, and have done it this way ever since!
Stir in the Madras paste you prepared earlier, and cook off the spices. This should only take 1-2 minutes.
Add the chicken and cook for 2-3 minutes until sealed in colour before adding the chopped tomatoes and coconut.
Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.
Remove the pan from the heat, and season to taste.
Serve garnished with Naan bread, and chopped coriander.