Ingredients

Steps

• Blend the garlic and ginger into a smooth paste using a food blender.
• Heat rapeseed oil in a non-stick pan and add the five-spice mixture.
• Incorporate the ginger and garlic paste into the pan with the spices.
• Fry on high heat for 6 minutes until the mixture turns light brown.
• Stir in turmeric, chilli paste, tomato purée, and salt.
• Add 500g of boneless chicken pieces and coat well with the spice mixture.
• Cook on medium heat for 15 minutes until the chicken is cooked through.
• Serve the curry with boiled rice or chapatti.