Chicken curry

Name: Chicken curry
Total time: 1 h
Yield: serves 4
Ingredients: 1 onion finely sliced; 1 (more if you want it hotter) green bird’s eye chilli; 1 knob root ginger grated; vegetable oil; 3 cloves garlic crushed; 2 heaped tbsp ground coriander; 1 heaped tbsp cumin; 1 tsp turmeric; 800g chicken cubed (thighs or breast); 1 tsp salt; 3 cloves; 1 stick cinnamon; 3 cardamom pods; 1 tin (good quality) chopped tomatoes; 1 cauliflower broken into florets; ½ bunch coriander; ½ lemon juiced

Published: December 19, 2014 at 2:30 PM

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serves 4

Easy

Total time: 1 hr

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Chicken curry is a family favourite and is easier to make at home than you may think. This recipe adds cauliflower too to add a bit of crunch and bulk it out. Freshly-ground spices work bet for this, and put the cloves, cardamom and cinnamon sticks in a muslin bag to make them easy to fish out before serving.

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Ingredients

Nutrition

1 onion

finely sliced
1 (more if you want it hotter) green bird’s eye chilli
1 knob root ginger

grated
vegetable oil
3 cloves garlic

crushed
2 heaped tbsp ground coriander
1 heaped tbsp cumin
1 tsp turmeric
800g chicken

cubed (thighs or breast)
1 tsp salt
3 cloves
1 stick cinnamon
3 cardamom pods
1 tin (good quality) chopped tomatoes
1 cauliflower

broken into florets
½ bunch coriander
½ lemon

juiced

Nutrition: per serving

kcal387
fat11.5g
saturates0g
carbs15.5g
sugars0g
fibre5g
protein56.4g
salt1.73g

Method

step 1

Fry the onion, chilli and ginger in 1 tbsp vegetable oil for 2 minutes and add the garlic. Almost immediately add the ground coriander, cumin and turmeric. Stir vigorously and cook for about 2 minutes. Add a splash of water every now and then to prevent sticking. Now throw in your chicken, salt, cloves, cinnamon, cardamom and tomatoes. Put a lid on the pot and cook on a medium heat for about 20 minutes.
step 2

Add your cauliflower and cook for a further 10 minutes. The cauliflower will still have a lovely crunchy texture. Turn off the heat. Add the coriander and lemon juice.

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