Chicken Curry

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(serves 8)
  • 500g chicken cut into cubes (breast or thigh)
  • 8 cardamon pods
  • 6 cloves
  • 1 cinnamon stick
  • 1 large onion finely diced
  • 2 tsp chopped ginger
  • 3 garlic cloves crushed
  • 1 sprig curry leaves
  • 1 tomato finely sliced
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 100ml coconut milk
  • Coconut oil
  • Salt and pepper to taste

Heat some coconut oil in a pan, and add the cloves, cardamom and cinnamon. Add the onion, garlic, ginger and curry leaves. Sauté until the onions are soft and start to colour. Add the dry spices then the tomato and season with salt. Add the chicken and add just a small amount of water. Cook on low heat until the chicken is cooked. Add the coconut milk and season to taste. Serve with rice, raita and roti bread.