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I made this recently for a couple of mates.
It’s a simple curry but it uses a blend of curry powder I absolutely adore. Basar, a Pakistani blend.
Every so often I use it for my curries for another dimension. It’s been a go to for many many years now. It you haven’t tried it then you need to. Your curry journey is incomplete.
It’s incredible!

All measurements using measuring spoons and cups.

INGREDIENTS:

1 whole med chicken cut.

Half cup oil
5 cloves
4 green cardamoms split
2 cinnamon
1 blade mace
4 bay leaves

2 large onions finely diced
1 cup pasata
7 cloves garlic minced
2 tbsp ginger minced

2 tsp cumin powder
1 tsp coriander poeder
1 tsp tumeric powder
4 tbsp Kashmiri hot Basar powder.
2 tsp chilli powder
2 kashmiri chilli powder
2 tbsp dried methi leaves
2 tsp salt

1 green pepper cut into big 2 inch chunks.
2 fresh tomatoes chopped
2 cupfull coriander chopped

METHOD:

Heat oil, add whole spices, when aromatic add onions.

Fry this for 5 mins, add methi leaves, garlic and ginger.
Continue frying, add salt, wait til the raw smell dissipates. Add to this your pasata.
Cook out the passata till the oil splits.
Add quarter cup water cover and leave on slow stirring occasionally until the onions are almost mush and oil has separated.

Now add quarter cup water again and cook open till half water is gone then add your spices.
Cook the spices till you see no more water.
Add another quarter cup water and again cook this till the oil splits again.
I follow this cycle a few times. Do not burn spices, just let the spices develop.

When you get to the splitting stage again, add your chicken. Cook this on high for good 5 mins. Stir to ensure chicken don’t stick.
Reduce heat to medium, cover and leave to cook stirring occasionally until chicken almost cooked.

Add half cup water, fresh coriander, green pepper chunks, bring to bubble and cook on medium till chicken cooked, peppers have become fragrant and oil has surfaced.

You don’t want thin sauce, just a nice gravy.
Let it sit for a bit and serve.

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