Ingredients:
Chicken ‘tenders’ or ‘mini fillets’, the small part of the breast sold separately. About 200 grams.
Pataks Bhuna curry paste 2 heaped tablespoons, or similar
Ferns Hot curry paste 1 heaped tablespoon, or similar
Garlic puree, a tablespoon
Ginger puree a tablespoon
Tomato Ketchup (!) two tablespoons
Red food dye, optional
Post cooking dressing:
Butter one heaped teaspoon
Bhuna curry paste, a heaped teaspoon.
Salt to season after cooking
Method:
Place the chicken in just enough cold water to cover it and add all the other ingredients except the post cooking dressing. Bring to a gentle simmer at between 75 Degrees Centigrade to 85 degrees and cook for thirty minutes while you slice some onions and peppers thinly to garnish.
Lift the cooked chicken out with a slotted spoon and place in a bowl to rest. Add the post cooking garnish ingredients to soften in the heat and stir through gently adding salt as needed.
Serve with salad garnish and yoghurt mint sauce to dip( see separate recipe Mint Sauce for Indian starters) and hot sauce.
This can be turned out into a cooked sauce for regular curry or frozen for another day. The original dish is fried with a spiced cornflour and gram flour batter. This version is far healthier. Other curry pastes can of course be used. The cooking broth could be used for several batches with just additional post cooking dressing required.
Attila the Bun 