Chicken Curry (Indian)

  • Serves 4
  • 1pack of chicken fillets (approx. 500g) sliced into chunks.
  • 2 small onions, finely chopped
  • 1 tablespoon of groundnut oil
  • 1 dessert spoon of very finely chopped fresh ginger
  • 1 large clove of garlic crushed
  • 1 lare red chilli deseeded and finely chopped
  • 1 tablespoon of vegetable oil
  • 1/4 teaspoon of hot chilli powder
  • 1/2 teaspoon of Garam Masala
  • 1 teaspoon of ground Cardamon
  • 1 Cinnamon stick
  • 1/2 teaspoon of ground Cumin
  • 1/2 teaspoon of ground Cloves
  • 4 Curry Leaves, scrunched
  • 1/2 teaspoon of Smoky Paprika
  • 2 Bay Leaves
  • 8 small plum tomatoes, skinned, deseeded & chopped or one can of small plum tomatoes
  • 1 teaspoon of brown sugar
  • 1 packet of Honey Roast Cashew Nuts, finely ground
  • 2 tablespoons of Greek Yoghurt
  • 2 tablespoons of double cream
  • 1 dessertspoon of butter
  • Raita
  • 1/2 cup Greek Yoghurt
  • 1/4 Cucumber finely sliced
  • 1 green chilli
  • 1 spring onion finely sliced or one shallot finely chopped
  • 1 small handful of fresh Coriander finely chopped
  • 1 small handful of fresh Mint finely chopped
  • 1 teaspoon of caster Sugar or honey
  • The juice of 1 Lemon
  • Use a mortar and pestle to crush the cardamon and remove the outer shells
  • Put the oil into a pan and gentle fry the onion
  • Add the ginger and continue to fry gently
  • Add the garlic and fresh chillies. Continue to cook adding all the herbs and spices
  • Add the chicken and cook gently for around 10 minutes
  • Add the tomato and continue to cook very gently for 5 more minutes
  • Stir in the cream and yoghurt and cook through
  • Add the ground cashew nuts and the butter. Cook for a further couple of minutes.
  • Raita
  • Mix all the Raita ingredients together and refrigerate for 10 minutes before serving