4 pieces of chicken - cut into strips

the marinade
2 tablespoons of olive oil
1 teaspoon of ginger powder
2 green chillies - finely chopped
50g/2oz of tomato puree
25g/1oz of madras curry paste
3 cloves of garlic - crushed to a paste
1 teaspoon of cumin powder
1 teaspoon of coriander powder
handful of fresh coriander - finely chopped
handful of fresh mint - finely chopped
300 ml/½ pint of yoghurt
juice of two lemons

the sauce
2 tablespoons of oil
3 cloves of garlic
1" piece of fresh ginger - peeled and crushed to a paste
1 teaspoon of chilli powder
1 teaspoon of dry chilli
1 tablespoon of tomato puree
1 teaspoon of turmeric
1 teaspoon of coriander powder
1 teaspoon of garam massala
1 teaspoon of cumin powder
350g/12oz of tinned tomatoes - finely chopped
300ml/½ pint of water
1-2 teaspoons of sugar
4 red chillies - finely chopped
1 tablespoon of madras curry paste

METHOD

The marinade
Mix all the marinade ingredients in a bowl except for the chicken. Put the meat in the marinade and leave in the fridge overnight. Heat a little oil in a frying pan and cook the pieces of meat (you can also cook them under a hot grill or barbecue). You can eat the chicken with some salad without the sauce.

The sauce
Heat the oil in a saucepan or deep frying pan. Add the paste, garlic and ginger and heat them before adding the chilli powder and dry chilli and cook for approximately 2 minutes. Then bind the tomato puree, turmeric, coriander, garam massala and cumin and cook on a low heat for 5 minutes being careful not to burn them. Finally, add the tomatoes, water, sugar, chillis and a spoonful of madras paste and simmer on a low heat for an hour. Add the chicken to the saucepan approximately 5 minutes before the hour comes to an end for the chicken to cook through. Serve with rice.

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