EVERHOT LIGHTLY SPICED CHICKEN CURRY

Ingredients

3 tbsp oil
6-8 chicken thighs, sliced into strips
2 onions, finely chopped
1” fresh ginger, peeled and grated
2 garlic cloves crushed
1 red chilli chopped
1 tbsp medium curry powder
1 tbsp turmeric
1 tsp ground cumin
1 tsp coriander
1/2tsp ground cardamom
1 tbsp flour
150ml chicken stock
1-400g tin chopped tomatoes
2 tbsp mango chutney
100ml double cream

Method

1. Heat 2 tbsp oil in a casserole and brown the chicken strips.
Remove from the pan.

2. Add the onions to the pan and fry for a few minutes, move to the simmer plate to soften for 5 minutes stirring at times.

3. Return the pan to the boiling plate and add the garlic, ginger and chilli, fry for a minute, add the spices and the flour and stir well.

4. Add the chicken stock and tomatoes, bring to the boil. Stir and Return the chicken to the pan, add the mango chutney and stir well, cover the pan and move to the simmer oven placed on the shelf on the floor for 1 hour until the chicken is tender.

5. Add the cream and serve with fluffy cooked rice.

SERVES 4