I very, very rarely make curry from scratch, I always reach for a curry paste until now!
This was a game changer and actually really, really easy to make… everyone loved it even the girls, it has a very slight kick to it but you can leave the Chilli Powder out if you aren’t a fan of the spice!
For 4 people you will need:
- 4 Chicken Breasts
- 1 Onion diced
- 4 Cardamom pods
- 1 inch piece of Ginger
- 2 cloves of Garlic
- 1 tsp Ground Coriander
- 1/2 tsp Mixed Spice
- 2 tsp Cumin
- 1 tsp Tumeric
- 1 tsp Mild Chilli Powder
- 50g Ground Almonds
- 1.5 tbsp Tomato Puree
- 250ml Chicken Stock
- 250ml Coconut Cream
First dice the Chicken into bitesize chunks. In a large bowl grate the piece of Ginger and mince the Garlic, then add all the spices.
Mix the Chicken with the Ginger, Garlic and Spices and leave to marinate for a couple of hours.
Once the Chicken has marinated, crush the Cardamom Pods and then in a large pan sweat the Onion with the Cardamom Pods for around 10 minutes on a low heat until soft.
Turn up the heat, add the marinated Chicken, a good pinch of salt and fry off until sealed.
Add the Tomato Puree and Ground Almonds and cook out for a minute or two.
Add the Chicken Stock and leave to simmer for 15 minutes, it should reduce down quite thick!
Add the Coconut Cream and simmer for another 15 minutes.
And thats it!
I garnished it with fresh Coriander and some toasted and chopped Cashew Nuts, then we had Basmati Rice, Poppadoms, Mango Chutney, Raita and an Onion Salad, which was just thinly sliced Red Onion, Tomato, Cucumber and Coriander mixed together.
One if the best Currys I’ve had and much nicer than a takeaway (if someone else does the washing up!)
Hope you enjoy.