India on a plate :)

Curry
Serves 4

• 4 Chicken Thighs


• 1 Cup of Rice


• 2 or 3 Naan Breads


• 3 Cloves of Garlic


• 3 Onions


• 2 Cans of Chopped Tomatoes


• Paprika


• Curry Powder


• Cup of water


• Mushrooms


• Tomato Purée


• Salt and Pepper
• Yoghurt
• A lime

1. Start by chopping the Chicken into pieces, then dicing the Garlic. On a medium to high heat, put chicken pieces in a pan, with Olive Oil and the Garlic. Season well and add a touch of Curry Powder. Cook thoroughly but leave it a tiny bit uncooked. Remove from the pan and move to one side.
2. In the same pan, begin to sauteé chopped Onions, more diced Garlic, Mushrooms and season the mix with Curry Powder. When the mix softens, add one of the tins of Tomatoes. Season again. Let this simmer, add more Curry powder and Paprika to taste.
3. Add another can of tomatoes but keep the mix simmering and assess the thickness. If it is too dry, add a little water and let this simmer down as reducing the mix by heat releases the flavour nicely.
4. Add a little more spice at this point.
5. Add the chicken back into the mixture at this point. Season again.
6. Start boiling the water for the rice, following usual instructions.
7. As a side dish, mix mint sauce with Yoghurt, also chop some spring onions and fresh tomatoes.
8. Pre heat the oven to a medium heat and put the Naan breads in with a little water on each side.
9. Add a dolop of yoghurt, some corrinader and a squeeze of lime to the curry.
10. Serve the Curry on a bed of rice garnishing the plate with the mixtures above and with Naan.
11. Enjoy it.

This meal is beautiul and never fails. Ideal for parties etc as it can be produced en massé. This is a dish we have regularly at the Singleton House.