Relatively easy to make if you’ve got a decent stock of spices in (thank you the ever splendid http://www.spice-master.com). This was lovely – and just to note that it does need the 1tsp sugar – when I tasted it (new development in cooking skills, there) it was just a touch sharp.
I made this last summer and am pleased to have found the recipe again (From August 2010 BBC Good Food, but not available on the BBC Good Food website (http://www.bbcgoodfood.com/) as far as I can see, sadly.)
Serves 4, Prep 15 mins, Cook 20 mins.
2-3tbsp vegetable oil
2 onions, finely sliced (although these days, I tend to use frozen diced onions as they save time, tears and not much difference in price)
4 whole cloves
2 garlic cloves, finely chopped (almost certainly I used more – 4 cloves is generally my starting point..)
2 cardamom pods
5cm piece of ginger, peeled and grated (I’m always slightly bemused by descriptions of how much ginger to use – ginger varies quite a bit in girth, so just telling me ‘5cm’ is not massively helpful – also, is this before or after peeling?)
1 cinnamon stick
1 bay leaf
1 tsp ground coriander
1 tsp chilli powder
4 chicken breasts, cut into cubes
4 tomatoes, chopped (almost certainly substituted for some Asda Smartprice Chopped Tomatos in this house..)
200ml chicken stock
2 red chillies, finely chopped
1 tsp sugar,
Rice, naan breads, chopped chilli and coriander leaves, to serve.
1. Heat the oil in a large pan and fry the onions, cloves, garlic and cardamom for 2 mins. Add the ginger, cinnamon, bay leaf, ground coriander, chilli powder and seasoning and cook for a futher 3 mins. Add the chicken and cook, stirring occasionally, for 8-10 mins or until cooked through.
2. Stir in the tomatoes, stock, red chillies and sugar. Taste and adjust the seasoning, then cook for 5 mins. Serve with plain rice and naan, topped with chopped chilli and coriander leaves.