Tasty Curry

ABOUT

Serves -4

Prep time - 8 minutes

Cooking time - 20-25 minutes

INGREDIANTS

• 2 tbsp sunflower oil
• 4 grated garlic cloves
• 2 green chillies chopped
• 350g passata
• 1 tsp ground corriander
• 1 tsp garam masala
• 1/2 tsp ground tumeric
• 1/2 tsp chilli powder
• 1/2 tsp honey
• 2 tbsp double cream
• 100ml of boiling water
• 2 fenugreek leaves

For the chicken

• 150g natural yoghurt
• 1/2 tsp garam masala
• 1/2 tsp ground tumeric
• 1/2 chilli powder
• 1/2 tsp ground coriander
• 6 boneless and skinless chicken thighs cut into cubes

EQUIPEMENT NEEDED

• Fire bowl
• Tripod
• Ladle

METHOD

1. Get the fire bowl going and set the cooking tripod and cooking bowl up over the fire.
2. Heat up the oil in the tripod hanging bowl over a medium-high heat
3. Add the garlic and chopped geen chillies.
4. Once hese start to sizzle, pour the passata and cook over a medium heat for 8 minutes. If you have a small saucpan lid you and place that over the tripod bowl to trap the heat.
5. Meanwhile, put the yoghurt and all the spices in a bowl and mix well.
6. Add the chicekn into the bowl and mix well until coated.
7. Once the pasata is cooked, stir the spices in along with 100ml of boiling water
8. Scrape the excess marinade off the chicken and into the hanging bowl.
9. Then add the chicken and cook over a medium heat for 10-12mins until cooked through.
10. Add the honey and fenugreek leaves.
11. To serve use the ladle to pour the curry into the serving bowl. 
12. Drizzle with cream and sprinkle some corriander leaves of top.
13. This can aslo be served with cooked rice.