Easy Chicken Curry

                             

This week is National Curry Week so here is a recipe which is really easy to make to celebrate one of Britain's favourite meals.

Serves 4-6

1 onion chopped

2 cloves garlic - crushed

1-2 fresh green chillies- deseeded and chopped

2 inch piece of ginger - peeled and grated

2 tsp turmeric

2tsp coriander

2tsp cumin

1 cinnamon stick

6 cardamom pods

6 fresh tomatoes - quartered

1 green pepper - chopped

1 chicken cut into portions or ready portions of chicken ( thighs are good)

100ml chicken stock

juice of half a lemon

chopped fresh coriander to serve

Fry the onion until pale gold . Add the garlic and chillies and fry for a minute. Add the remaining spices and cook gently for about 5 minutes until fragrant.

Add the tomatoes and cook for a few minutes. Season with salt and pepper.

Remove the skin from the chicken portions and add these to the pan.  Add the chopped pepper.

Stir and fry everything around until the chicken begins to change colour. Add the chicken stock and allow everything to simmer gently for about 30 minutes.

When the chicken is cooked through and the sauce reduced then the curry is ready.

Garnish with chopped fresh coriander.

Serve with basmati rice, a selection of Indian breads and chutneys.