A mild creamy curry flavoured with coconut, and packed with tender chicken pieces
Heat the oil in a medium sized pan. Add the onions and sprinkle over the ground cumin and coriander. Stirring occasionally, cook until the onions are golden brown
Add the garlic paste, salt, turmeric, curry powder, flour and tomato purée. Stir until well combined
Add in the diced chicken and keep stirring for 3-5 minutes
Add the water to the pan and stir. Cover and reduce the heat, and allow to simm until the chicken is cooked
Turn the heat right down, then add the coconut cream and stir in until it is dissolved and well combined
Slowly add the single cream, stirring gently as you do to prevent splitting. Stir the mixture and simmer without the lid until it is reduced to the desired consistency
Serve with some pilau or basmati rice, and some naan bread to mop up the last of that delicious sauce.
If you want to make this sauce ahead, make up to the point you add the cream then either refrigerate for 2-3 days, or freeze for 3 months. Defrost thoroughly in a fridge overnight when ready to serve, then heat in saucepan with the cream.
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