Boneless Chicken Breast or Thigh Curry – skinless

Directions

• Wash the chicken breasts/thighs and set aside to drain. Once drained cut into bite size pieces.
• Heat 2 tbsp, vegetable oil in a pan before adding the diced meat to the oil. Cook for approximately 3-5 minutes to seal the meat. Remove the pan from the heat and place the meat in a bowl.
• Pour the contents of the jar into the saucepan and return to the heat. Simmer gently for approximately 3/5 minutes, stirring occasionally until it starts to sizzle and it releases it’s natural oils.
• Add your meat to the tarka masala and coat evenly. Cook the meat for approximately 10 minutes on a medium heat. (Remember to add a splash of water to the pan throughout the cooking process to ensure the meat does not stick to the bottom of the pan).
• Add enough boiled water to the pan to cover the meat. Place the lid on the pan and simmer on a low heat for a further 10/15 minutes or until the meat is thoroughly cooked.
• Remove the curry from the heat and serve.
  Optional – Garnish with fresh coriander