Chicken curry

Ingredients

• 1 onion finely sliced
• 1 (more if you want it hotter) green bird’s eye chilli
• 1 knob root ginger grated
• vegetable oil
• 3 cloves garlic crushed
• 2 heaped tbsp ground coriander
• 1 heaped tbsp cumin
• 1 tsp turmeric
• 800 g chicken cubed (thighs or breast)
• 1 tsp salt
• 3 cloves
• 1 stick cinnamon
• 3 cardamom pods
• 1 tin (good quality) chopped tomatoes
• 1 cauliflower broken into florets
• 1/2 bunch coriander
• 1/2 lemon juiced

Instructions

1. 1

   Fry the onion, chilli and ginger in 1 tbsp vegetable oil for 2 minutes and add the garlic. Almost immediately add the ground coriander, cumin and turmeric. Stir vigorously and cook for about 2 minutes. Add a splash of water every now and then to prevent sticking. Now throw in your chicken, salt, cloves, cinnamon, cardamom and tomatoes. Put a lid on the pot and cook on a medium heat for about 20 minutes.

2. 2

   Add your cauliflower and cook for a further 10 minutes. The cauliflower will still have a lovely crunchy texture. Turn off the heat. Add the coriander and lemon juice.