Creamy Indian Curry: Kashmir Curry - onion

Method

• Chop up the onion, garlic, ginger and tomato finely.
• Wash the chicken very well, pat dry and salt lightly.
• Heat oil in a frying pan, and stir-fry the onion, garlic and ginger until softened, about 2 to 3 minutes.
• When the onion is half translucent, add garam masala and mix well.
• Add the tomato and stir-fry until it has lost its cohesion and turned into a paste.
• This step is the key to making delicious curry.
• Add the tomato puree and vegetable stock (or soup stock cube dissolved in 250 ml of water) to the pan and mix in.
• Simmer over low-medium heat for 10 minutes, stirring up from the bottom occasionally.
• While the curry is simmering, heat oil in another frying pan and brown thicken.
• Pat the oil off the chicken with paper towels.
• Add cream, sugar and salt to the curry sauce, mix and bring to a gentle boil.
• Add the chicken to the sauce, cover with a lid and simmer for about 20 minutes over low heat until chicken is cooked through.
• Turn the chicken 2 to 3 times as it simmers.
• If you simmer the cashew nuts and raisins in the sauce too, it will become even more delicious.
• Serve while hot with rice or naan bread.
• It's delicious with a salad on the side as well.