Cardamom Chicken Curry

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Cardamom Chicken Curry

Variation

For a healthier option, use Greek-style yogurt instead of cream.

 

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Instructions

  1. 1

    Heat the oil in a large pan or deep frying pan over a low heat. Add the onion, and sweat gently for about 5 minutes until soft and translucent. Add the ginger, cardamom, onion seeds, and chilli, and cook for a further 3 minutes, stirring occasionally.


  2. 2

    Now add the garlic and garam masala, and stir for a few seconds until fragrant, before adding the leftover chicken. Season well with salt and black pepper. Tip in the tomatoes and any juices, and squash with the back of a fork. Fill the tin with hot water, and add this to the pan as well. Bring to the boil, then stir through the cream.


  3. 3

    Reduce the heat slightly, and simmer gently for 25–30 minutes; if the curry looks too thick, add a little more hot water. Add the spinach at the end of cooking, and stir well until it has wilted. Taste, and season again if needed. Serve hot with fluffy white rice.


Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 5 cm fresh root ginger, finely sliced
  • 10 green cardamom pods, lightly crushed
  • 2 tsp onion seeds
  • 2 red chillies, deseeded and finely chopped
  • 3 garlic cloves, grated or finely chopped
  • 2 tsp garam masala
  • 350g roast chicken, any skin removed, roughly shredded or sliced
  • 400g peeled plum tomatoes, chopped in can
  • 3 tbsp double cream
  • 2 handfuls fresh spinach leaves, rinsed
  • 1 pinch salt
  • 1 pinch black pepper

Serves 4

Total time required Total time:

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  • Cooking time:
 

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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