This dish is quite like a cake. You put all the ingredients together and cook it all, so there is no faffing around with different stages.
You will need (serves 2):
2 chicken breasts (cut into pieces)
3 tomatoes (quartered)
1 onion (chopped)
2 garlic cloves (finely chopped)
1 large thumb ginger (finely chopped)
3 tsp korma paste (or any preferred paste)
1 tsp curry powder
2 tsp coriander powder
1 tsp turmeric
chilli flakes to taste
1 tsp garam masala
1 tsp tomato puree (optional)
2 tsp lemon/lime juice
1. Place everything in a bowl and mix thoroughly.
2. Leave the meat to marinade in the mixture for as long as you have - it is still delicious if not left to marinade.
3. Place a little oil in a pan and fry everything, stirring frequently. The dish should take 15/20 minutes, until the chicken is cooked thoroughly.
When you think the chicken is nearly there, put the kettle on for your couscous. Put the right amount of couscous (according to the pack instructions) in a bowl and pour water ontop. The water should just cover the couscous, try not to under water it. Leave to expand with a plate ontop of the bowl for 3 minutes. Then fluff it up with a fork and add 2 tsp lemon juice, 2 tsp coriander powder, 2 tsp olive oil, 100g raisins and chopped fresh coriander.
Serve the couscous next to the curry, with yoghurt, mango chutney, and banana (if you're that adventurous).
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