MG's Chicken Curry


4 cardamom pods
2 cloves
2 dried Kashmiri chillies
1 cinnamon stick
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Vegetable oil

Kashmiri Chilli powder
Ground coriander
Tomato purée
1 medium onion
4 cloves of garlic
250 grams of Greek yoghurt
500 grams of chicken

Heat a good dollop (2/3 tablespoons) of vegetable oil in a deep saucepan. Add the cloves, cardamom pods (slightly bruised), cinnamon stick and the dried chillies and fry until you can smell the aroma from them (about 5 mins on medium heat).


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Add the chopped onion first, then the garlic after a couple of minutes. Once it's all softened you add the other spices. Half a teaspoon (or more if you want it hotter) of the Kashmiri Chilli powder, a teaspoon of turmeric, a teaspoon of ground coriander, and a teaspoon of cumin.

Stir it through the onions and they will start to clump together in dry pasty consistency.
Immediately add the cubed chicken and stir through the onions and spices.


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Once all the spices have been absorbed into the chicken add enough water to cover it all and stir thoroughly, scraping everything off the base of the saucepan. Add a good handful of salt and a decent splurge of tomato purée (at least a tablespoon)

Simmer with a lid on for 35-45 minutes or until the sauce starts to thicken.
Shortly before serving stir through the yoghurt and watch the colour lighten.


Serve over rice and watch everyone enjoy it - even the kids.