Serves
4
Cooking time
40 mins
Ingredients
1 Red onion, chopped
Small piece of ginger, chopped
2 Cloves garlic, chopped
1 Green chilli, chopped
2 Large tomatoes, chopped
2 Whole cloves
2 Cardamom pods
1 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1 tsp Salt
1/4 tsp Turmeric
1 tsp Ground coriander
1 tsp Paprika
1/2 cup Water
2 Chicken breasts, chopped
1 tbsp Mango chutney
Fresh coriander
Method:
This Indian recipe makes quite a sweet, rich curry.
Crush the cloves, cardamom pods, cumin seeds and fenugreek seeds using a pestle and mortar – discard the green husks from the cardamoms. Gently fry the onion in groundnut oil until it is soft and slightly caramelised. Add the garlic, ginger and chilli and fry together for a few minutes.
Add all the spices and the salt and gently fry for a few minutes. Add the tomatoes and mix well with the spices. Allow to bubble for a few minutes then add the water. Bring back to the boil and add the chicken. Mix well and simmer, uncovered, for 5 – 10 minutes or until chicken is cooked.
Add the mango chutney and the fresh coriander. Mix well and taste for seasoning. Serve with basmati rice.