Boneless Chicken Curry



⅓ cup oil
150g chopped onions
1 tsp Supreme Cumin Seeds
2 Supreme Cloves
2 Supreme Green Cardamoms
2 Supreme Cassia Bark
2 Supreme Black Peppercorns
1 tbsp Supreme Ginger Paste
1 tbsp Supreme Garlic Paste
500g chicken breast cut into 1 inch pieces
½ tsp Supreme Turmeric Powder
Salt to taste
1 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
½-1 tsp Supreme Chilli Powder
1 tbsp Supreme Hot Curry Powder
¼-½ cup water
½ cup passata
2 green chillies
Handful of chopped coriander


Add oil and whole spices in a pot over medium heat. Once spices release their aromas and onions and saute until golden brown. Add ginger garlic paste, cook for a few minutes then add in turmeric powder, salt and boneless chicken. Cook until chicken has sealed then stir in remaining ground spices. Add a splash of water (if needed) to stop spices from burning. Cook for 10 minutes then add passata. Stir, cover and cook for an additional 10 minutes. Once the oil has separated add green chillies and ¼-½ cup water (depending how much gravy you want in the curry). Cook uncovered for 5 minutes or until chicken is fully cooked through. Check seasoning, garnish with chopped coriander and serve steamed basmati rice or chapatis

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