Chicken curry

Curry Blend
Ingredients:

• 1 Tbsp curry powder
• 1 Tbsp Paprika
• 1 Tbsp ginger and garlic marsala
• 1 Tbsp mother-in-law marsala
• 1 Tbsp father-in-law marsala
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 Tbsp turmeric
• 1 tsp ground cinnamon
• 1 tsp chilli powder
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cardamon pods
• 3 bay leaves

Chicken curry
Ingredients:

• 5 Tbsp oil
• 2 onions peeled and chopped
• 4 tomatoes peeled and chopped
• 1 x 400ml tin coconut milk
• 4 chicken breasts, sliced in strips or cubes

Method:

1. Heat oil in a pan, add all the spices and stir and fry until fragrant.
2. Add chopped onions and continue to cook for 5 minutes until onion is light brown and soft.
3. Add chopped tomatoes and allow to cook for a couple of minutes and add a glass of water and coconut milk. Allow to simmer until consistency of a cream-based sauce.
4. Warm up a separate pot with a little oil and fry chicken strips until lightly browned, add sauce and allow to cook for 10 minutes.

Add baby spinach or mangetout to add a little green to the dish and serve with a glass of DUKE Shiraz.