Takeout-Style Chicken Curry

Ingredients: 5 shallots, thinly sliced * 3 garlic cloves, thinly sliced * 2 tbsp curry powder * 1 tsp ground ginger * 2 ground cloves * 1 cinnamon stick * 2 tsp ground coriander * 1 tsp dried chilli flakes * 1 tsp ground turmeric * 4 cardamom pods * 3 tbsp vegetable oil * 1 kg boneless skinless chicken thigh, cut into 3 cm pieces * 400 ml can coconut cream * lemon juice * salt and pepper * naan, to serve

Ilove Indian food, I would even say Yes, I have to have it again and again, and I never seem to Chicken curry is easy to make, however, only if you are able to get and naan – Indian bread, which always

here. Drizzle the chicken thighs with the lemon juice and some salt in a large bowl. and leave to marinate for 30 minutes. Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and thinly slice the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes until fragrant. Then add all the spices and cook for another few minutes. If the pan gets dry, add a and make sure the spices don’t burn.

Add the marinated chicken thighs and cook for five minutes. Make sure all the chicken is coated and is beginning to brown on the sides. Pour in the coconut cream. Cover with a lid and simmer for 25 minutes or until the chicken is cooked through, pink juices in the middle of the pieces, and the sauce is thick. Now fish out all the whole spices, such as the cardamom and the cinnamon stick, and season with salt and pepper.

Garnish with the sliced green shallots. Best served with naan, leavened oven-baked Indian bread.