Whole Chicken Curry

Directions

• Wash the chicken pieces and set aside to drain in a colander.
• Heat a tbsp. vegetable oil in a saucepan. Add the chicken pieces to the pan. Cook the chicken for approximately 3-5 minutes to seal the meat. Remove the pan from the heat and place the chicken in a bowl.
• Pour the contents of the jar into the same saucepan and return to the heat. Simmer gently for approximately 3/5 minutes, stirring occasionally; until you see the natural oils release from the tarka masala.
• Add your chicken to the tarka masala and coat evenly. Cook for approximately 10/15 minutes on a medium heat. (Add a splash of water to the pan during this stage to make sure the tarka masala does not stick to the pan).
• Once the chicken releases its oils, add enough boiled water to the pan to cover the meat. Give it a stir. Place the lid on the pan and simmer on a low heat for a further 20/25 minutes or until the meat is cooked and the sauce has thickened.
• Remove the pan from the heat and serve.
  Optional – Garnish with fresh coriander