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This is a great curry to make if you have guests who, like my mum, can’t take any chilli!
Ingredients
- 5 green cardamom pods
- 1 tsp cinnamon
- 6 black peppercorns
-1 tsp cumin seeds
- 1½ tsp ground coriander
- 1 tsp garam masala
- 2 tbsp vegetable oil
- 4-6 chicken pieces
- 2 medium onions, sliced
- 1 tbsp chopped fresh ginger
- 2 garlic cloves, chopped
- 4 medium tomatoes, chopped
- 1 tbsp tomato paste
- 1 tsp salt
Directions
1. Put all the spices into a mini processor and whizz until ground. Heat the oil in a saucepan, brown the chicken and then set aside. Add the spice mixture and fry until the aroma is released. Add the sliced onions and cook until softened.
2. Next add the ginger and garlic, and cook for a couple of minutes, stirring.
3. Add the tomatoes, tomato paste and salt. Cook over a low heat, stirring occasionally until you have a sauce.
4. Put into a blender and blend until smooth. Return to the pan, add chicken and simmer for 20-25 mins or until the chicken is cooked through. I like to serve with rice and tzatziki.
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