Guar Curry

INGREDIENTS

250g fresh guar, ends trimmed and cut into 2 inch long pieces.
3 tbsp oil
100g onions, sliced
½ cup chicken, cut into 1cm cubes
1 tsp Supreme Ginger Garlic Paste
1 medium potato, cut into 1 inch cubes
½ tsp Supreme Turmeric powder
1 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
1 tsp Supreme Chilli Powder
Salt to taste
½ cup passata
½ water
Freshly chopped coriander to garnish

METHOD

Heat oil in a pot over medium heat. Add sliced onions and stirring occasionally, sauté until golden brown. Reduce heat to low and add ginger garlic paste. Cook for 30 seconds then add turmeric powder, cumin powder, coriander powder, chilli powder and salt and mix well. Cook spices for a few minutes then pour in passata and stirring occasionally cook until oil separates. Now add the guar, chicken, potatoes and ½ cup water. Gently stir well and cover. Stirring occasionally, cook until chicken is cooked through, vegetables are tender. If water remains, uncover and continue to cook until water evaporates. Garnish with chopped coriander and serve with hot naan or chapatis.