Chicken curry
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.
- 1 onionfinely sliced
- 1 (more if you want it hotter) green bird’s eye chilli
- 1 knob root gingergrated
- vegetable oil
- 3 cloves garliccrushed
- 2 heaped tbsp ground coriander
- 1 heaped tbsp cumin
- 1 tsp turmeric
- 800g chickencubed (thighs or breast)
- 1 tsp salt
- 3 cloves
- 1 stick cinnamon
- 3 cardamom pods
- 1 tin (good quality) chopped tomatoes
- 1 cauliflowerbroken into florets
- ½ bunch coriander
- ½ lemonjuiced
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.