Serves 2

“A simple but very impressive tasting curry that is easy to cook. You can also replace chicken with turkey, lentils or lean lamb for a treat”

Ingredients

• 300g diced chicken breast
• 1 tbsp. groundnut or other nut oil
• 3 medium onions, chopped
• 150 ml chicken stock
• 2cm fresh ginger, grated
• 3 garlic cloves, crushed
• ½ tsp. turmeric
• ½ tsp. chilli powder
• 1 tsp. garam masala
• 2 tsp. curry power (mild, medium or hot to taste)
• ½ tsp. cumin seeds
• ½ tsp. fennel seeds
• 4 tomatoes, quartered
• 1 tbsp. tomato puree
• ½ tin chopped tomatoes
• fresh coriander to garnish
• 1 tbsp. Natural yogurt to serve

Method

• Heat the oil in a large pan to a high heat
• When hot add the cumin and fennel seeds until they begin to crackle and pop
• Add one of the chopped onions to the pan and reduce the heat to medium
• While the onions are cooking mix together the garlic, ginger, chilli powder, curry powder and turmeric and add a splash of water to make a paste.
• Once the onions have gone a golden colour add the paste to the pan and stir for a couple of minutes
• Add the chicken and cook until the pink of the meat isn’t visible anymore
• Add the remaining onions, the tomatoes, the tomato puree and chicken stock and stir well. Bring to the boil and then reduce down to a simmer for 15 minutes stirring occasionally
• Add the garam masala in the last couple of minutes and stir well.
• Serve with the chopped coriander, natural yogurt and a grain and veg of your choice. Try giant wholewheat cous cous for something different

(this can also be cooked in the slow cooker 4 hours on high or 8 on low)