Serves: 4; Prep: 20 mins; Cook: 40 mins; Cals per portion: 267
This simple curry dish is mildly spicy with a delicious creaminess
Ingredients: 1 tsp/5ml cumin seeds; 1 tsp/5ml coriander seeds; 10 cardamom pods; 3 tbsp/45ml vegetable oil; 6 large boneless chicken thighs, halved; 2 large onions, sliced; 4 cloves garlic, crushed; 2 in/5cm piece of fresh ginger, peeled and grated; 2 in/5cm cinnamon stick; 1/4 tsp/1.25ml turmeric; 10 cloves; 1/2 pt/300ml chicken stock; 2 tsp/10ml cornflour; 4 tbsp/60ml double cream; salt and pepper; 1 tbsp;/15ml chopped fresh coriander
- Lightly crush cumin, coriander and cardamom using a pestle and mortar. Heat the oil in a pan. Add chicken and fry, stirring for 2 minutes. Add onions, garlic, ginger, spices and stock and cook, stirring, for 5 minutes, then bring to boil. Cover and simmer gently for 40 minutes, until tender.
- Mix cornflour with 1 tbsp/15ml liquid from pan and stir into curry. Simmer for 1 minute, stir in cream, seasoning and fresh coriander and heat for 1 minute. Serve with rice.