This is one of my favorite dishes,its full of flavor and a good comfort food. It also pairs really nicely with a Haute Cabriere Chardonnay Pinot Noir Wine.
I usually make this during the winter months but lately find myself craving carbs after a hectic week and need to get my energy up.
What you need:
About 4 chicken breasts (season with salt and pepper and then lightly fry till they're cooked.
2 garlic cloves, crushed
1 tsp each of salt, sugar
At least 1 teaspoon dried origanum
A generous tsp of curry powder to start and and then once I've added everything else I usually add more more I like the curry flavor to be quite prominent.
a glug of oil
A couple of curry leaves
1 pkt/jar of tomato pasta sauce (tomato and garlic flavor is best)
1 tin packet of tomato paste
250ml fresh cream
A couple of green chilies sliced up and a generous handful or two of coriander.
Directions
Once you've cooked your chicken heat up some oil in a large pot, add n the fresh garlic curry Leaves and a little bit of fresh chili it depends on your taste with the chili you can leave it out Completely and serve on the side.
Once heated you can start to smell all the flavors, pour in the pasta sauce add sugar and salt as Well as the tomato paste.
Cook this for a while until it starts to bubble slightly, but don't let the bottom burn.
Add 1 tsp of curry powder to start,taste and if you would like to add more.
Then add the cream and mix all together then add chicken. once its all mixed together serve on pasta.
Add some coriander and chili on the top.
And enjoy with a glass of your favorite wine.