Chicken Curry
serves 2-
Ingredients
1. 2 garlic cloves
2. Ginger
3. Green chillies
4. Coriander leaves
5. Vegetable oil
6. 2 small onions
7. 2/3 chicken breasts
8. 2 tsp each of tumeric, garam, masala and ground cumin
9. 1 tsp ground fenugreek
10. 12 cardamon pods, seeds removed
11. 400g canned tomato
12. 150ml pot yogurt
13. 150 ml double cream
14. Rice
Method
1. Place the garlic, ginger, chillies and coriander stalks in a food processor with a good pinch of salt, and blend to a fine paste.
2. Heat 2 tbsp of oil in a pan, add the onions and cook slowly for 15-20 minutes until golden.Â
3. Tip in the garlic-ginger paste and cook for a further 5 minutes.Â
4. Add the ground spices and cook for 2 minutes. Scoop the spicy onion mixture out of the pan into a bowl.
5. Add the remaining oil to the pan and cook the chicken until browned all over.Â
6. Return the onion mixture to the pan along with the whole spices, tomatoes and a can full of water. Simmer gently for 40 mins.
7. Return the chicken to the pan and cook, for a further 10 mins until the sauce has thickened and the chicken is cooked through. Stir in the yogurt and cream, and add seasoning. Serve with rice.
Tasty Tip
Can swap out the chicken for chickpeas to make it vegetarian.
Buy cheap Naan bread to go with it