Turn the oven on to 160 degrees C
Peel one entire bulb of garlic - yes the whole thing! Garlic is very good for you, it thins your blood, which is great news as you are now going to melt 125 grams (or half a pack!) of salted butter in an oven proof dish.
Peel a large thumb sized piece of ginger.
Select some fresh chillis. (See table below)
I used 4 Scotch Bonnets when I first made this. It was so hot I had to make another because nobody would eat it!
In your blender whizz the garlic, chilli and ginger with juice of half a lemon and a tablespoon of mango chutney if you have it. You will have to add sunflower oil to this until you get a paste.
On top of the melting butter add one heaped teaspoon of turmeric, one of coriander powder and one of garam masala, stir until all the butter has melted and it starts to release the flavours. (A minute or two)
Chop 4 chicken breasts into bite size pieces and add them to the pan.
Add the garlic paste from your blender too.
Without cleaning out the blender add either one whole tin of plum tomatoes or four fresh tomatoes and whizz that up.
Pour that into the pan with the rest of it and throw in a handfull of curry leaves, about 30 or so. Stir it, cover it and put it in the oven for 90 minutes. You have cook it until the oil has separated which it will have done by then.
This is where I buy my ingredients http://www.spicesofindia.co.uk/
Heat table ( per Scotch bonnet)
1 ooh la la
2 mon dieu
3 pass the yoghurt NOW!
4 Inedible to mortals
This is what it should look like before it goes in the oven.
TOP TIP! Never be without a freezer draw full of authentic Indian meals by freezing them in these foil containers. (For added authenticity drink too many pints of Kingfisher before eating).