INDIAN CHICKEN CURRY
1 large onion, chopped
5cm piece of ginger, chopped
2 garlic cloves, chopped
1 fresh red chilli, sliced
2 large chicken breasts (about 500-600g), cut into bite-sized pieces
2 tbsp vegetable oil
1 tsp ground cinnamon
3 whole black cardamom pods
1 medium white onion, chopped roughly 1 tsp ground cumin
1 tsp ground coriander
4 tbsp Greek yoghurt
4 tbsp tomato paste
175ml of reduced-salt chicken stock
1 tsp garam masala
3 tbsp fresh lemon juice salt and black pepper for seasoning
Put the ginger, onion, garlic and chilli into a blender with a splash of water and puree, then add in a grind of salt and pepper.
Place the cubed chicken in a bowl and pour over the marinade. Mix together so that everything is well-coated. Cover and refrigerate for about 30 minutes, though overnight is best.
Put on a large pot over medium heat, then add the oil.
Once it gets hot, stir in the cinnamon and cardamom pods for a few seconds. Add onion and cook for 5 minutes until it starts to soften, stirring often. It will turn brown from the cinnamon.
Add cumin and coriander, then gradually add the yoghurt, stirring all the time.
Add the tomato paste and mix in well. Reduce the heat before adding the chicken. Cook for about five minutes.
Pour the chicken stock into the pan and stir in the garam masala. Bring to a simmer and cook uncovered, stirring frequently for 15 minutes or until the sauce has reduced to a thicker consistency. Remove from the heat, stir in the lemon juice, season to taste and then serve (but be sure to remove the black cardamom pods).
Serve with naan bread, slices of tomato, fruit chutney and basmati or jasmine rice.
Visit Vicki at Red Hot Chilli Pepper, 9/65 Bulcock St, Caloundra