|Chicken Curry, Basmati rice, yogurt, onion, tomato and cucumber salad|
500g chicken breast, cubed
6 medium onions, finely diced
1 teaspoon of cumin seeds
6 cloves garlic
2.5 inch ginger
100g tinned chopped tomato
8 green chillies
Handful fresh coriander
2 teaspoons of salt
1/2 teaspoon Turmeric (haldi)
3 teaspoons coriander and jeera powder (you can get this ready mixed in the shops)
1 teaspoon Garam Masala
1 teaspoon red chilli power
1 bay leaf
3 cardamom pods
3 whole cloves
2 cinnamon sticks
5 tablespoons vegetable oil
1. Heat oil in large pan and set over medium heat. Let oil warm up for a couple of minutes
2. Add the bay leaf, cardamom pods, cinnamon sticks and whole cloves, leave for 30 seconds and then add the cumin seeds and let them splutter a little bit
3. Add the chopped onions, stir and cook for about 15 to 20 minutes, until they are golden brown. If onions start to stick in the pan, then add a splash of water each time the onions begin to stick. The oils will "split"
4. Blend the green chillies, ginger and garlic together in a blender.
5. Once onions are golden brown in colour, add the chilli, ginger and garlic mixture and stir. After 1 minute add 1 tablespoon of water and let it disappear
6. Add the tumeric, red chilli powder, coriander and jeera powder, salt and garam masala and stir. Add another tablespoon of water and let it disappear
7. Add the chopped tomatoes and 3 tbsp of water, cover and cook for 4 minutes, stirring occasionally
8. Add the chicken and cook for 10 minutes, stirring occasionally
9. Add 300ml of hot water and cover and simmer over a low heat for a further 15 minutes.
10. Remove from heat and remove the gloves, cardamom and cinnamon and add chopped coriander.