PREPARATION

1. Heat 1 litre water in a deep pan, add 800 grams tomato and bring it to a boil.
2. Boil for 5 - 7 minutes on medium heat.
3. Remove it from heat heat and transfer this into a bowl filled with cold water.
4. Peel the skin of tomatoes properly.
5. Transfer this into a blender and blend it into a puree.
6. In a mixing bowl, put strainer on it and strain tomato paste to remove seeds from it.
7. In mixing bowl, add 800 grams chicken, 25 milliliters olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon lemon juice and mix it well.
8. Marinate for 1 hour.
9. Heat 2 tablespoons olive oil in a heavy skillet, add 1 tablespoon garlic and stir it for 2-3 minutes.
10. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 70 grams chopped carrot and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 2 teaspoons salt and stir well.
14. Now, add marinated chicken in it and mix it well.
15. Add the prepared tomato puree and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1 teaspoon cumin powder, 1 teaspoon paprika, 1 teaspoon rosemary, 1 teaspoon thyme and mix it well.
18. Add 250 milliliters water and mix it well.
19. Cover the lid and cook for about 15 minutes on medium heat.
20. Open the lid, add 1 teaspoon basil and mix it well.
21. Cook for 3 - 5 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot.

Bombay Chicken Curry

Servings - 2 - 3

INGREDIENTS
Boneless chicken - 650 grams
Salt - 1/2 teaspoon
Lemon juice - 15 milliliters
Ginger garlic paste - 2 teaspoons
Oil - 2 tablespoons
Oil - 30 milliliters
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Green chili - 1 teaspoon
Onions - 115 grams
Tomato - 100 grams
Oil - 30 milliliters
Cloves - 1/4 teaspoon
Dry red chili - 1
Cumin - 1 teaspoon
Curry leaves - 10 - 12
Turmeric - 1/4 teaspoon
Tomato puree - 95 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Paprika - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Chicken stock - 250 milliliters
Coconut cream - 45 grams
Lemon juice - 15 milliliters
Coriander - for garnishing