Roughly chop
all the chilies. Put in a food processor or blender with the tomato
purée, garlic, salt, sugar, chili powder, paprika and curry paste and
process to a smooth paste.
Heat the oil
in a large saucepan and fry the cumin seeds for 2 minutes. Add the onion
and bay leaves and fry for about 5 minutes. Add the chili paste and fry
for 2-3 minutes. Add the remaining ground spices and cook for 2 minutes.
Add the chopped tomatoes and 150ml water. Bring to the boil and simmer
for 5 minutes until the sauce thickens.
Add the
chicken and garam masala. Cover and simmer for 25-30 minutes until
tender. Chappatis and yogurt with sliced chilies go well with this. This
fiery hot curry is not for the faint hearted.
