As the name suggests, this curry is all about the gravy. But did you know that in India curries are called gravies? If a curry has a lot of sauce it’s called a gravy, and so my recipe has taken the traditional Indian description.
The dish is comprised of my own masala paste, blended fresh tomatoes, and chunks of boneless chicken breast. For the masala, I roast and grind almonds, with sesame seeds and aromatic whole spices. So there are a few allergens in there. But if you’re okay with those then your good to go.
This gravy dish is delicious, not too hot, and has a lovely deep flavour profile. And it’s on the healthier side with very little oil and no dairy. But you wouldn’t know it as the taste is superb.
