Chicken curry

(Serves 4)

  • 75 ml sunflower oil
  • 400 g deboned chicken breasts, cut into 2 cm cubes
  • 1 onion, sliced
  • 10 curry leaves
  • 15 ml fresh garlic paste
  • 15 ml fresh ginger paste
  • 10 ml chili powder
  • 10 g cardamom pods
  • 30 ml curry powder
  • 2 tomatoes, roughly chopped
  • 300 ml chicken stock
  • Salt and freshly ground black pepper to taste
  • Handful fresh coriander leaves, roughly chopped

Heat oil in a pan and fry chicken for 10 minutes until browned. Remove from pan and keep to one side. Heat pan with oil again and sauté onion until golden brown. Add curry leaves, garlic and ginger and sauté for 2 minutes. Add all the seasonings and tomatoes. Mix well and simmer for about 1 minute. Add stock gradually. Add chicken using a spoon and cook until done. Season with salt and black pepper. Serve with fresh coriander and rice or roti.