Annabelle White shares the recipe for Nadeems' Chicken Curry.
2 sliced onions
4 Tbsp curry powder
3 Tbsp tomato paste
2 Tbsp white vinegar
2 cloves crushed garlic
1 Tbsp finely chopped fresh ginger
1 kg chicken thigh meat, roughly chopped (bone out and skin on)
1 cup chicken stock
1/2 cup coconut milk
3 heaped Tbsp freshly chopped coriander
Saute the onions in oil until soft and translucent. Add curry powder and stir. Add tomato paste, vinegar, garlic and ginger. Cook until it is dry, then add the chicken meat and cover and cook on a low heat.
Stir frequently and add chicken stock.
When chicken is cooked add the coconut milk and simmer on a low heat for 10 mins.
Taste and add salt and then fresh coriander just prior to serving.
Serve with jasmine rice.