Ingredients
- 15 mloil
- 1red onion, chopped
- 10 mlStaffords Garlic Paste
- 5 mlStaffords Chilli Paste
- 15 mlStaffords Ginger Paste
- 10 mlground cumin
- 30 mlmild or medium curry powder
- 5 mlturmeric
- 1 canchopped tomatoes
- 60 mlStaffords sticky chicken marinade
- 45 mlStaffords Apple Jelly
- 180 mlwater
- 600 gchicken pieces
- 80-125 mlcream
- To tastesalt and milled black pepper
- To garnishfresh coriander
- To serverice
- To serveroti breads
- To serveStaffords Apple Jelly
Made with Staffords
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Method
Heat the oil in a pan, brown the chicken pieces on both sides and transfer to a plate.
Return the pan to the stove and gently fry the onion for 5 minutes. Add the garlic, chilli and ginger pastes and cook for 2 minutes.
Add the ground cumin, curry powder and turmeric and cook for 1 minute.
Add the chopped tomatoes, sticky chicken marinade, apple jelly and water.
Return the chicken pieces to the pan, bring to the boil, then cover and simmer for 35-45 minutes.
Stir in the cream, season to taste and garnish with fresh coriander. Serve with rice, roti and a spoonful of apple jelly.
