My chicken curry

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

2 tbsp ghee

1 cinnamon stick

1 clove

1 tsp coriander seeds

4 green cardamom seeds

1 tsp mustard seeds

1 red onion, finely sliced

3 cloves garlic, finely grated

1 thumbsize piece of ginger, grated

6 chicken thigh fillets, sliced

1 tsp Kashmiri chilli powder

½ tsp turmeric powder

400ml coconut milk

1 cup (250ml) chicken stock

1 tsp garam masala

juice of 1-2 limes, to taste

steamed rice, to serve

Directions

Melt ghee in a deep frying pan on medium heat.

Add cinnamon, clove, coriander, cardamom and mustard seeds, cook for 3-4 minutes, stirring occasionally.

Add onion, cook for 4 minutes, stirring, until starting to brown.

Add garlic and ginger, cook for a further minute.

Add chicken to the pan and cook for 8-10 minutes, until browned all over.

Stir in the chilli powder and turmeric, cook for 1 minute until aromatic.

Stir in coconut milk and stock, bring to a simmer.

Simmer curry for 12-15 minutes.

Remove cinnamon stick and discard.

Season with salt, garam masala and lime juice.

Serve over steamed rice.

Nutrition

• Serving Size: 4