Ingredients

  Serves 2

    * 3 Chicken Breasts Chopped into Bite Size Pieces
    * 1 Cup of Curry Massalla Gravy
    * 1 onion finely chopped
    * 2 Teaspoon Curry Powder
    * 2 Teaspoon Chilli Powder
    * 2 Finely Chopped Green Finger Chilli
    * 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 Massalla Gravy and simmer for 20 minutes or
until the chicken is cooked, stirring constantly. If needed add more massalla
gravy and water to prevent the curry becoming too thick or dry. Now add the
finely chopped coriander leaves and cook for a further minute. Serve with the
whole coriander leaves sprinkled over the top.