- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: easy
- 3 blades mace
- 9 green cardamom
- 6 black cardamom
- 1 tsp coriander seeds
- 4 tbsp vegetable oil
- 2 onions, finely sliced
- 3 bay leaves
- 10 cloves
- ½ tsp chilli powder
- ½ tsp ground turmeric
- 4 garlic cloves, finely chopped
- 3 cm piece fresh ginger, grated
- 800 g canned chopped tomatoes
- 50 ml double cream
- 500 g cooked chicken, cut into bite size pieces
- a handful fresh coriander, chopped
- basmati rice, to serve
- naan breads, to serve
Tips and Suggestions
1. Gently toast the mace, cardamom pods and coriander seeds in a large, dry frying pan over a medium-low heat for about a minute to release their flavours and aromas. Tip them into a mortar and pound lightly with the pestle to break them up a bit.
2. Add the oil to the frying pan, increase the heat to medium and cook the onions gently, stirring frequently, until softened but not brown. Add the toasted spices, bay leaves, cloves, chilli powder, turmeric, garlic and ginger and cook for about 5 minutes, stirring occasionally.
3. Add the tinned tomatoes to the pan with a good pinch of salt, stir well and cook over a medium-low heat for 10 minutes or so. Remove from the heat and let cool slightly for a few minutes, then tip the contents of the pan into a food processor and whiz until smooth.
4. Return the sauce to the pan, stir in the cream, then add the chicken and bring to a very gentle simmer. Warm through for about 15 minutes and check the seasoning. Serve, scattered with coriander, with basmati rice and naan bread.
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