MAHRATTA CURRY

( SERVES 4)

Ingredients

4 chicken breasts, cut into 1 cm cubes 15ml rapeseed oil 2 large onions, finely chopped 2.5 cm piece of fresh ginger, peeled and finely chopped 3 garlic cloves, finely chopped 1-2 green chillies, finely chopped 10 green cardamom pods, crushed 1 tsp fennel seeds 1 tsp coriander seeds 3 bay leaves 1 tsp salt 200ml milk 1 x tin of coconut milk 1 tsp sugar

Method

In a large pan, fry off the chicken pieces until golden brown on all sides. Keep to one side. Fry the onions until a golden brown then add the ginger, garlic, chillies, cardamom, fennel, coriander and bay leaves and give it all a good stir for a few minutes. Now add the chicken, salt, milk and coconut milk and bring to almost boiling, then reduce heat the simmer gently until the chicken is cooked.