This chicken curry is infused with the bold flavours of ginger and is popular in North India. Lovers of Chinese food will be drawn to the freshness of the amount of ginger that is used in paste form, freshly chopped during the cooking process and with ginger juliennes used as garnish for good measure.
What you need… • 2 Tablespoons ghee • 1 teaspoon cumin seeds • 1 teaspoon garlic paste • 1 teaspoon ginger paste • 4cm piece of ginger cut into juliennes (most are used in the cooking process but keep 4–5 for garnish) • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • Small handful fresh coriander, chopped • 800g chicken, cut into bite-sized pieces • 1 teaspoon garam masala • Salt to taste
How to make it… 1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 2. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 3. Add the garlic paste, ginger paste, ginger juliennes and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy. 5. Add the Base Curry Sauce and the tomato and cook for 2 minutes. 6. Add the chicken, mix well and cook for 5 minutes. 7. Add the garam masala, salt and coriander, and continue cooking until the chicken is fully cooked. 8. Serve, garnished with the remaining ginger juliennes.