Ingredients:

• 3 Chicken Breasts Chopped into Bite Size Pieces
• 1 tablespoon Curry Massalla Gravy-click for recipe
• Quarter of an onion finely chopped
• 2 Teaspoons Curry Powder
• 1 Teaspoon Chilli Powder
• 1 Finely Chopped Cayenne Chilli
• 4 Cloves Crushed Garlic
• 2 inches Root Ginger grated
• 5 Tablespoons Vegetable Oil
• 4 Tablespoons roughly chopped coriander leaves
• 1 Tablespoon whole coriander leaves
• 1 teaspoon Garam Massalla
• 2 eggs scrambled
• Half cup cream

Cooking method for Chicken Moglai Curry

Serves 2

• Buy a complete set of curry spices - click here

Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry, massalla gravy and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides, stir fry for a further 15 minutes adding a little water to prevent drying out. Add the cream and scrambled eggs and simmer for 5 minutes or until the chicken is cooked, stirring constantly to prevent the egg from setting. If needed add more water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.