Chicken Curry

Ingredients 

About 3 tbsp sunflower oil

4 large skinless chicken breasts, sliced into 2cm strips

Salt and freshly ground black pepper

2 large onions, finely chopped

1tsb finely grated fresh ginger root

2 garlic cloves, crushed

1/2 tsp red chilli, deseeded and finely chopped

1/4 tsp ground cardamom

1tbsp ground cloves

1tbsp medium curry powder

1tsp turmeric

1 tsp ground cumin

1 tspplain flour

450ml chicken stock

2 tbsp mango chutney

100 ml full-fat plain yoghurt, or double cream

Method

1. Heat 2 tablespoons of oil in a deep frying pan. Season the chicken strips and brown quickly all over until sealed (you may need to do this in batches adding the third tablespoon of oil, if needed). Remove with a slotted spoon to a plate. 

2. Add the onions and fry for a few minutes, then cover, lower the heat and fry for 10 minutes, until softened. 

3. Remove the lid, increase the heat and add the ginger root, garlic and chilli and fry for 1 minute. Sprinkle in the ground spices and fry for a few minutes more. Sprinkle over the flour then stir in the stock and bring to the boil, until thickened. 

4. Add the mango chutney and return the chicken to the pan. Season with salt and pepper. Lower the heat, cover and simmer for 5-10 minutes or until the chicken is tender. Add the yoghurt or cream and serve hot. 

5. The curry can be made without adding the yoghurt up to a day ahead. Reheat gently to serve and stir in the yoghurt. The curry also freezes well without the yoghurt. Simply reheat as above when needed.