Restaurant Style Chicken Curry

Most times when I try to make a curry, i always find recipes that require a million and one spices that i never have on hand. Realistically thinking, not many people have all sorts of spices waiting to be used so i found a way of achieving the same restaurant style curry result but without the hassle of all the individual spices.

Serves 2

Ingredients:

Boneless, skinnless chicken thighs or chicken breasts.
1 heaped tablespoon curry powder
1/2 cup diced onion
1/4 cup diced celery
1 tbsp ginger garlic paste (grated ginger and garlic)
1/2 teaspoon dried thyme
salt and pepper
1/4 cup cream.
1 cup tomatoes
1 tsp cornstarch
1 chilli finely diced


Method

1. Cut the chicken into bite size pieces, season with salt and pepper and brown in very hot oil just to get some texture on the chicken but not to cook it completely. This takes about 3 minutes in a very hot pan.
2. Take the chicken out and in the same pan, saute the onions and celery until they become transluscent.
3. Add the diced chilli with ginger and garlic paste and saute further until fragrant.
4. Add the curry powder and make sure to fry it for about 4 minutes on medium heat.
5. Pour the tomatoes in with the thyme and cook them for 5 minutes until they are well reduced.
6. Return the chicken pieces into the pan and mix everything well. 
7. Dissolve the cornstarch in 1 cup of cold water and add that into the curry, stir and leave to simmer for 5 minutes.
8. Add the cream and stir the curry to make sure it is well incorporated.

Then it's ready to serve, with fluffy white rice or some freshly baked bread.