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Rose Petal Masala Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a fragrant and delicious curry that freezes well.

This is a fragrant and delicious curry that freezes well.

Ingredients

Serves: 4-6

Metric Cups
  • 4 large chicken breasts (diced)
  • 8 onions
  • 2 cans chopped tomatoes
  • 1 bulb of garlic
  • 1 slice fresh ginger
  • 1 red chilli
  • olive oil
  • 1 teaspoon garam masala
  • 1 teaspoon cardamom masala
  • 1 teaspoon rose petal masala
  • ½ teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • cinnamon sticks (pieces of)
  • 2 bay leaves
  • 1 handful fenugreek seeds
  • 50 grams creamed coconut (a sachet)
  • 1 bunch fresh coriander (a big bunch)
  • salt
  • pepper
  • water (a jug)
  • 4 large chicken breasts (diced)
  • 8 onions
  • 2 cans diced tomatoes
  • 1 head of garlic
  • 1 slice fresh gingerroot
  • 1 red chile
  • olive oil
  • 1 teaspoon garam masala
  • 1 teaspoon cardamom masala
  • 1 teaspoon rose petal masala
  • ½ teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • cinnamon sticks (pieces of)
  • 2 bay leaves
  • 1 handful fenugreek seeds
  • 1¾ ounces creamed coconut (a sachet)
  • 1 bunch cilantro (a big bunch)
  • salt
  • pepper
  • water (a jug)

Method

Rose Petal Masala Curry is a community recipe submitted by Violet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a large saucepan with a lid.

  • Finely dice or blend the onions, On a low to medium heat pour in some olive oil and empty the onions in, add a sprinkle of salt and stir well, put the lid on and leave for 5 mins check to make sure they are not burning or sticking if they are starting to stick add some water but just enough to loosen them, replace lid and turn to a low heat, check them every so often, and repeat with the water if necessary, this should take about 45 mins. The onions should be a soft brown colour, not burnt and not watery.
  • Blend the garlic, chilli and ginger together and add to the onions stir well and then add all the spices including the bay leaves, cinnamon bark and fenugreek leaves stir well and allow the spices to cook out (this can all be done 24 hours in advance left to cool and put the chicken breasts in it to marinade)
  • Add the diced chicken breasts and stir again, empty the 2 cans of tomatoes in and two cans of water, turn up the heat to it is bubbling away furiously, then lower the heat to a gentle simmer and leave without the lid for 1 - 11/2 hours or until it turns a lovely brown colour and the sauce has reduced considerably, then add the coconut stir well until it has all dissolved.
  • Finally chop the coriander and sprinkle over the top.
  • Serve with rice and chapatti's

    • You will need a large saucepan with a lid.

  • Finely dice or blend the onions, On a low to medium heat pour in some olive oil and empty the onions in, add a sprinkle of salt and stir well, put the lid on and leave for 5 mins check to make sure they are not burning or sticking if they are starting to stick add some water but just enough to loosen them, replace lid and turn to a low heat, check them every so often, and repeat with the water if necessary, this should take about 45 mins. The onions should be a soft brown colour, not burnt and not watery.
  • Blend the garlic, chilli and ginger together and add to the onions stir well and then add all the spices including the bay leaves, cinnamon bark and fenugreek leaves stir well and allow the spices to cook out (this can all be done 24 hours in advance left to cool and put the chicken breasts in it to marinade)
  • Add the diced chicken breasts and stir again, empty the 2 cans of tomatoes in and two cans of water, turn up the heat to it is bubbling away furiously, then lower the heat to a gentle simmer and leave without the lid for 1 - 11/2 hours or until it turns a lovely brown colour and the sauce has reduced considerably, then add the coconut stir well until it has all dissolved.
  • Finally chop the coriander and sprinkle over the top.
  • Serve with rice and chapatti's

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