Chicken Curry

Ingredients – Serves 2

500 - 750g skinless chicken breast cut into several large pieces

4 tbsp extra virgin olive oil

2 small pieces cinnamon stick

4 cloves

2 green cardamon

1 tsp cumin seeds

2 bay leaves

2 green chillies de-seeded and finely chopped

4 large white/brown onions finely chopped

½ tbsp crushed fresh ginger

½ tbsp garlic paste or 2 crushed garlic cloves

1 tsp salt

½ tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

½ tsp cumin powder

2 tsp roasted fenugreek leaves

2 tins of chopped tomatoes

2 tbsp crème fraiche

½ tsp garam masala

chopped fresh coriander leaves

Method

Heat the olive oil in a wok or large pan

Add the cinnamon stick, cloves, green cardamon, cumin seeds and bay leaves. Stir gently over a medium high heat for 1 or 2 minutes

Add the chopped green chillies and cook for 2 minutes

Add the chopped onions and cook for 4 – 5 minutes or until the onions start to soften and brown slightly

Add the ginger and garlic paste and cook for 2 minutes, stirring gently

Add the salt, turmeric powder, red chilli powder, coriander powder, cumin powder and fenugreek leaves and stir gently until all the ingredients are combined

If you prefer a smoother sauce without the obvious onion pieces, blitz everything with a stick blender at this point to get to the required consistency

Reduce the heat to medium and add the chicken pieces, stirring to ensure the chicken is completely coated with the sauce

Cook for 5 or 6 more minutes, stirring gently until the chicken is starting to look cooked

Stir in the tinned chopped tomatoes, turn the heat up to high and cook for 3 – 4 minutes

Add some water to adjust the consistency if desired, reduce the heat and bring the mixture back to a gentle simmer

Cover the pan and continue to simmer for 15 minutes or until the sauce reaches the required consistency

Remove the lid and add the crème fraiche, stirring gently until well mixed with the sauce

Cook for a further 5 minutes, stirring continuously until the sauce thickens

Add the garam masala powder and fresh coriander, stir gently and remove from the heat

Serve in a shallow dish garnished with fresh coriander or parsley

Suggested side dishes:

Freshly cooked basmati rice with chopped chives or chopped spring onion

4 tbsp natural yoghurt with some mint leaves and chopped cucumber, mixed with a stick blender

Naan bread