Chicken Curry

Ingredients

• 1 tablespoon rapeseed oil
• 4 Skinless chicken breasts (diced)
• 2-3 cloves
• 2-3 cinnamon sticks (1cm wide)
• 4 cardamoms
• 1 onion (peeled and chopped)
• 3 tablespoons tomato puree
• 3 teaspoons garlic (crushed)
• 2 teaspoons ginger (crushed)
• 1 teaspoon green chillis (crushed)
• 3 teaspoons coriander & cumin powder
• ½ teaspoon red chilli powder
• ½ teaspoon turmeric
• 300ml water
• 1 tablespoon fresh coriander (chopped)
• ½ teaspoon gharam masala

Method

1. Heat the oil in a large pan and add the cloves, cinnamon sticks & cardamom. When these start to sizzle add the onions. On a medium heat cook the onions for about 10 minutes or until they start to brown, stirring regularly.
2. Add in the tomato puree and stir.
3. Stir in the garlic, ginger, green chillis and the dry spices (except for the gharam masala). Add 3-4 tablespoons of water to help mix it all together.
4. Add the chicken and mix it well so that the chicken is coated in all the spice mix. Cover and simmer for 10 minutes.
5. Then add 250ml water, stir well and cover. Simmer on a medium heat for 15-20 minutes or until the chicken is cooked.
6. Add fresh coriander and gharam masala and cook for 1 minute before serving.

Tips

• Try with fenugreek (methi) instead of coriander for a different flavor but add this in at step 4.
• Make sure you use a non-stick pan; this will ensure the onions don’t burn and less oil is used too.
• Add peas, aubergine, peppers or spinach at step 5.
• Instead of tomato puree add 1 tin of chopped tomatoes.
• Serve it with rice or chapatis and a bowl of salad.