Indian Chicken Curry

 
 

3 tbsp vegetable oil
1 tsp black mustard seeds
4 whole cloves
4 green cardamons pods, bruised
2.5 cm piece of cinnamon stick
3 whole star anise
8 curry leaves, crumbled if using dried
1 large onion, chopped
4 garlic cloves, crushed/finely chopped
2.5 cm piece of fresh root ginger-finely chopped/grated
4 tbsp mild Indian curry paste
1 tsp turmeric
1 tsp five spice powder
4 skinless/boneless chicken breasts-cut into bite-size pieces
400g tin of chopped tomatoes
200ml coconut milk
3 tbsp fresh coriander-chopped

 

Heat oil in a large heavy-based saucepan.
Add mustard seeds, cloves, cardamom pods, cinnamon stick, star anise and curry leaves.
Fry over low heat until the mustard seeds start to pop.
Add the onion, garlic and ginger and fry, stirring frequently, for 5 mins. 
Add the curry paste, turmeric and five spice and fry for 2 mins, stirring. Add the chicken and cook, stirring, until sealed.
Stir in the tomatoes, coconut milk and salt. 
Simmer for 10-15 mins, stirring frequently, until the chicken is cooked through.
Remove from heat and stir in coriander.
Serve with basmati rice.

Serves 4-6

Suitable to freeze once cooled.