Curry leaves and yoghurt are key players in this easy Punjabi curry sauce.

What it’s got going for it:
A nice healthy curry, especially if you use chicken or fish as the base.

The trick:
A puree of garlic and ginger add some punch at the start and it is worth getting hold of fresh curry leaves which add a nice fragranced touch.

Serves 2
3 onions, chopped
2 1/2 tsp oil
5 fresh curry leaves
1 tsp coriander seeds
2 1/2 tsp garlic and ginger puree blended with a pinch of salt and a little oil and water
1/2 tsp turmeric
1/2 tsp chilli powder
1/4 tsp garam masala
1 chilli if you want more heat
1 tomato
1/2 pint water
3 tbsp natural yoghurt
1 tsp tomato puree

Heat the oil in a frying pan and add the onion, garlic and ginger puree followed by the spices and gently cook down for five minutes. Add splashes of water if the mix looks too dry. You should have a thick sauce. Chop the tomato and add to the spice mixture and cook until it is soft and blended into the sauce. Add fresh chilli at this point if you like extra heat. Add cubes of diced chicken to the pan and heat through on a low heat, mixing until the chicken is cooked through and has taken on the colour of the spices and flavour. Remove from the heat. Mix the natural yogurt and tomato puree together. This needs to be added to the hot pan and stirred in – you should not heat the mixture now or the yoghurt will separate. Garnish with fresh coriander and serve immediately with rice and naan bread.

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