- 1/2 cup vegetable oil
- 1 onion finely chopped
- 2 tbsp Rajah Mild & Spicy curry powder
- 2 cloves garlic crushed
- 1 x 5 cm piece fresh ginger root grated
- 2 ripe tomatoes grated
- 1 tbsp tomato paste
- 1 kg chicken portions
- 1 1/2 cups boiling water
- 8 - 10 small potatoes peeled and quartered
- boiled basmati rice to serve
Serving Size 4
Amount per serving
Heat the oil in a large pot.
Fry the onion until softened – about 5 minutes.
Add the Rajah Mild & Spicy, garlic and ginger and sauté for 2 minutes.
Add the grated tomato, tomato paste and simmer to form a thick sauce.
When you see the oil coming to the top of the sauce, add the chicken pieces and 1 ½ cups boiling water.
Simmer for 20 minutes then add the potatoes and cook for a 20 minutes until the potatoes are soft.
Serve the curry with boiled basmati rice.