Chicken Masala

I have named this dish Chicken Masala, as it doesn't follow any traditional curry recipe, nonetheless it is delicious and painfully simple to make, containing only six ingredients, one of which is pepper.

Instead of searing the chicken in a frying pan, I prefer to roast it in the oven first, which allows the chicken to be cooked from frozen, finally I have made this as a fairly dry curry, if you prefer a wet curry, then you can add more cream and simmer the sauce for less time.

Start by cooking the frozen chicken breasts, preheat the oven to 200C and brush the chicken with a little vegetable oil, bake for around 40 minutes or until cooked through.

Remove the chicken from the oven and allow to cool slightly. Meanwhile process half a peeled onion in a food processor until fine, and cook with a little oil in a deep saucepan until translucent and soft. Dice the chicken roughly and add to the saucepan, stirring until the chicken has browned slightly.

Add two and a half tablespoons of masala paste to the pan and combine so that the chicken is now coated in the curry paste. Cook for a few minutes and add the cream, stirring so that it has an even colour. Turn down the heat and allow the sauce to simmer until the sauce thickens and coats the chicken, add freshly ground pepper to taste. Serve on a bed of rice with a naan bread or poppadom.

ingredients

2 chicken breasts, frozen
vegetable oil
1/2 white onion, peeled
2 1/2 tablespoons masala curry paste
4 tablespoons cream
black pepper, to taste