Chicken curry
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
Ingredients
- 1 onion, finely sliced
- 1 (more if you want it hotter) green bird’s eye chilli
- 1 knob root ginger, grated
- vegetable oil
- 3 cloves garlic, crushed
- 2 heaped tbsp ground coriander
- 1 heaped tbsp cumin
- 1 tsp turmeric
- 800g chicken, cubed (thighs or breast)
- 1 tsp salt
- 3 cloves
- 1 stick cinnamon
- 3 cardamom pods
- 1 tin (good quality) chopped tomatoes
- 1 cauliflower, broken into florets
- ½ bunch coriander
- ½ lemon, juiced
Method
- STEP 1
Fry the onion, chilli and ginger in 1 tbsp vegetable oil for 2 minutes and add the garlic. Almost immediately add the ground coriander, cumin and turmeric. Stir vigorously and cook for about 2 minutes. Add a splash of water every now and then to prevent sticking. Now throw in your chicken, salt, cloves, cinnamon, cardamom and tomatoes. Put a lid on the pot and cook on a medium heat for about 20 minutes.
- STEP 2
Add your cauliflower and cook for a further 10 minutes. The cauliflower will still have a lovely crunchy texture. Turn off the heat. Add the coriander and lemon juice.
