Ghayour house chicken kari

2 HOURS 30 MINUTES SERVES 4-6 | EASY |

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GF

vegetable oil 4 tbsp

black mustard seeds 1 tsp

fenugreek seeds 1 tsp

cumin seeds 1 tsp

coriander seeds 1 tsp cassia bark or cinnamon 1 stick

cardamom pods 3, crushed

onion 1 large, finely chopped

ginger 71/2cm piece, grated

garlic 4 fat cloves, bashed and thinly sliced green rocket or bird’s-eye chillies 1-2 small or long red chillies 1-2 large, stalks intact and split

skinless chicken thighs ground turmeric 2 tsp

tomatoes 4 large, roughly diced

chopped tomatoes 400g tin flatbreads or steamed rice to serve 8 large

• Put a large pan over a medium-high heat and add the vegetable oil. Add the mustard, fenugreek, cumin and coriander seeds, the cassia bark and cardamom pods, and fry, shaking the pan, until the mustard seeds begin to pop. Stir in the onion and fry for a few minutes until it begins to colour and caramelise but without burning.

• Add the ginger, garlic and chillies, and briefly stir-fry for a minute or so, then add the chicken, turmeric and a generous amount of salt and pepper, and stir until the chicken is well coated in the mixture. Add the fresh and tinned tomatoes, then pour over just enough cold water to cover the chicken. Reduce the heat and gently simmer for 2 hours, stirring occasionally to prevent it catching and topping up the liquid with a little cold water if it starts to get too dry.

• Remove the cassia bark and cardamom pods, then check the seasoning before serving with flatbreads or steamed rice.

PER SERVING 441 KCALS | FAT 24.1G SATURATES 4.2G | CARBS 14.2G | SUGARS 12G FIBRE 4.7G | PROTEIN 39.5G | SALT 0.2G