- Serves: 2
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Effort: easy
For the curry paste
- sunflower oil, for frying
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 cm ginger, peeled and grated
- 1 finely chopped green chilli or ½ tsp chilli powder
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp cardamom pods
- 1 tbsp tomato purée
For the curry
- 2 x 150g skinless chicken breasts, cut in to 2.5cm pieces
- ½ green peppers, chopped
- 200g basmati rice
- fresh coriander
- 1 tsp lemon juice
Tips and Suggestions
Cooks note: if you dont have a large range of spices in your cupboard, you can substitute the garam masala, ground coriander, turmeric and cardamom for 3 tsp medium curry powder.
1. For the curry paste: dry fry the cumin and mustard seeds over a low heat until they start to pop. Remove from the heat and grind in a pestle and mortar.
2. Fry the onion, garlic, ginger and chilli until they soften and turn brown.
3. Add the other spices to the cumin and mustard and mix in the tomato puree to make a paste. Add this to the pan and continue to fry for 1-2 minutes.
4. For the curry: add the chicken to the curry paste and continue to cook for around 5 minutes, or until its coloured on all sides.
5. Pour in 150ml water and simmer on a medium heat for a further 20-25 minutes.
6. Add the green pepper and continue to cook for 5 more minutes. Season and taste.
7. Serve with basmati rice and garnish with the coriander and lemon juice
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