1. Melt the butter with the oil in a large saucepan and fry the cinnamon and cumin for a few seconds. 2. Add the onions and cook until golden brown, stirring regularly. 3. Stir in the garlic, ginger and chili pepper and cook for 2-3 minutes, stirring. 4. Stir in the tomatoes and cook until the oil separates from the onions. 5. Add the chicken pieces and cook in the sauce until the meat is colored and sealed on all sides. 6. Sprinkle over the chilli powder, cumin, coriander, curry powder, garam masala, salt and pepper. 7. Stir in the lemon juice then add the water and tomato puree. 8. Bring the curry to a gentle simmer and cook for about 45 minutes or until the chicken is tender, stirring occasionally. Alternatively, spoon carefully into a large casserole dish and cover. Cook in the center of a preheated oven at 350F/180C/Gas 4 for 45 minutes. 9. Garnish with lots of fresh coriander. ---------------------------------------------------------------------------
Nutrition
Ingredients
