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1
Combine all the marinade ingredients together in a bowl.
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2
Mix well.
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3
Cut the chicken into desired sizes (rough dice), place in a large bowl and pour over the marinade.
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4
Cover and leave to stand for about 30 minutes in a fridge.
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5
For the curry sauce: peel and roughly chop the onions, crush the ginger and garlic together, wash and roughly chop the tomatoes.
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6
Make a masala paste by combining the garam masala, turmeric and chilli powder in a small bowl with a little water to make a thin paste.
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7
Heat the oil in a heavy-based saucepan.
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8
Fry the cinnamon and cardamom, add the chopped onion and cook until golden brown colour.
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9
Add the ginger/garlic paste and cook for further 1-2 minutes stirring constantly to prevent sticking at the bottom of the pan.
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10
Add the masala mixture, bay leaves and cook for few seconds.
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11
Then add the tomato puree and chopped tomatoes.
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12
Simmer gently for about 30-40 minutes - a little water may be added at this point to give the right consistency.
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13
The sauce is now ready for use.
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14
Keep it warm in a pan.
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15
Heat the oil in a frying pan to smoky hot and shallow fry the chicken in small batches to seal the meat.
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16
Remove with a slotted spoon and add to the curry sauce.
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17
Continue until all meat is fried.
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18
Bring the curry to the boil, then add some shopped coriander and spring onions and chilli.
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19
Simmer gently until the meat is cooked.
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20
Remove any access grease from the sauce; adjust the consistency with corn flour mixed in water.
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21
Serve sprinkle with coriander and spring onions.
