Chicken Curry

Cooking Ingredients:

1 kg boneless skinless chicken breasts, cut into 3cm chunks
1 tsp wholegrain mustard
1 large onion, finely chopped
4 cloves of garlic, finely chopped
3 red chillies finely chopped/ 1 tsp chili powder
medium size of Ginger grated
2 tbsp coriander powder
1 tbsp turmeric powder
2 tbsp curry powder
1 Tablespoon whole coriander leaves
250g tikka masalla
1/2 cup coconut milk
1 tsp salt
1 tsp sugar
1/2 cup water
Oil
You can add vegetables like potatoes, chick peas & carrots if you like

Cooking Procedures:

Fry the wholegrain mustard in the heated oil over a medium heat add onion, stirring occasionally until brown. Add together the ginger, chillies & garlic then continue frying gently for 3 minutes. Add all the spices powder ( turmeric, coriander & curry powder) until brown 0r crispy then add the tikka masalla & salt cook on the lowest heat for another 5 minutes. Add the chicken reduce the heat to low and fry, stirring for 5 minutes then add water to the boil. Add coconut milk & sugar do not stir for 3 minutes so that the coconut milk will cook. Then after that stir & try the taste you can add salt, sugar or chillies powder its depend to your taste. Add vegetable if you like, then continue to cook for 10-15 minutes stirring occasionally or until the chicken is cooked. Serve sprinkled with fresh coriander and accompanied by rice.