A homemade curry to rival your favourite Indian takeaway – a rich blend of spices mixed with creamy ghee
Prep:15 mins
Serves 4
2 garlic cloves, roughly choppedthumb-sized piece ginger, chopped2 green chillies, chopped (leave seeds in if you like it hot)small bunch coriander, leaves picked, stalks roughly chopped3 tbsp ghee, or vegetable oil2 onions, sliced2 tsp each turmeric, garam masala and ground cumin1 tsp ground fenugreek4 chicken breasts, cut into 2.5cm cubes4 cloves12 cardamom pods, seeds removed1 cinnamon stick400g can tomato150ml pot yogurt50ml double creamchapatis and rice, to serve
STEP 1Place the garlic, ginger, chillies and coriander stalks in the small bowl of a food processor with a good pinch of salt, and blend to a fine paste – or grind to a paste using a pestle and mortar.STEP 2Heat 2 tbsp of the ghee or oil in a large pan, add the onions and cook slowly for 15-20 mins until golden and caramelised. Tip in the garlic-ginger paste, turn up the heat and cook for a further 5 mins. Add the ground spices and cook for 2 mins more until fragrant. Scoop the spicy onion mixture out of the pan into a bowl.STEP 3Add the remaining ghee or oil to the pan and cook the chicken over a medium-high heat until browned all over. Tip into a bowl, cover and set aside.STEP 4Return the onion mixture to the pan along with the whole spices, tomatoes and a can full of water (400ml). Bring to the boil, then cover and simmer gently for 40 mins.STEP 5Return the chicken to the pan and cook, uncovered, for a further 10 mins until the sauce has thickened and the chicken is cooked through. Stir in the yogurt and cream, season well and scatter with coriander leaves. Serve with chapatis and rice.
