Easy Everyday Chicken Curry

This is cooked using an unusual method but originates from a Pakistani home kitchen. It was inspired by a recipe from Ivor Peter's book "The Urban Rajah's Curry Memoirs", but changed to suit a single portion with some ingredient additions and significant changes in some spice quantities to produce what I consider to be an improvement over the original, at least for British tastes and expectations. It is of a moderate heat, but depends on how much chilli you decide to use. I recommend this tasty dish.

Ingredients

For 1	Continued...
100 gm onion prepared weight)	½ tspn ground cinnamon
1 tspn green chilli (chopped)	½ tspn garam masala (1)
1 tspn garlic (crushed)	1 chicken breast
1 tspn ginger (grated)	200 ml chopped tomatoes ( ½ x 400 gm tin)
2 tspn ground coriander	180 ml water
½ - 1 tspn chilli powder (to taste)	¼ tspn salt
1 tspn fennel seeds	½ tspn garam masala (2)
½ tspn turmeric	1 tbspn lime juice

Preparation

Slice the onions.
Deseed and chop the green chilli.
Crush the garlic.
Grate the ginger.

Cooking

Using a flameproof casserole, add the onion, chilli, ginger and garlic and mix well.
Add the ground coriander, chilli powder, fennel seeds, ground cinnamon and garam masala (1) and mix well.
Add the chicken breast and mix well.
Stir in the chopped tomato, water and salt.
Bring to the boil and simmer, covered, for 1 hour, stirring occasionally.
After about 45 - 50 min, uncover and if necessary add a little water to prevent drying out, or increase the heat if too runny.
Finally stir in the garam masala (2) and lemon juice.

Serving

Serve with rice and optionally garnish with a little freshly chopped coriander.

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