This curry came about when I realised I didn’t have the spices I needed for my usual curry so I thought I’d experiment a bit. It’s a great one if you don’t have much time, you can throw it together and then leave it to cook whilst the rice cooks. The heat from the chilli makes it a lovely dish to warm you up as the colder evenings draw in. If you’d like to make a vegetarian version simply swap the chicken for chickpeas.
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Ingredients:
Serves 4
- ¼ tsp fennel seeds
- Chicken and Tomato Curry
- 3 tsp cumin powder
- 1 tsp curry powder
- 1 green chilli (adjust depending how hot you like it)
- 3 cloves garlic
- 1” piece ginger
- 2 onions
- 200g mushrooms
- 1 courgette
- 1 green pepper
- 1 lemon
- 1 tin chopped tomatoes
- 2 tbsp tomato puree
- 350g skin and boneless chicken
- 1 tsp fenugreek leaves
- Small handful of fresh coriander
Method:
- Chop the garlic and chilli finely, grate the ginger and dice the onion
- Place in a pan with a splash of water and cook the onions out
- Add the cumin seeds, cumin powder and curry powder. Stir the spices to coat the onion and add more water if needed so it doesn’t stick to the pan
- Cut the chicken into cubes and then add to the pan, stir frequently and add more water if the chicken starts to stick, cook until sealed on all sides
- Chop the mushrooms into chunks and add to the pan stirring to coat with the spices
- Chop the courgette and peppers into chunks and add to the pan
- Add the chopped tomatoes, tomato puree and the juice from the lemon
- Reduce the heat and simmer until the chicken is cooked
- Add the chopped fresh coriander and fenugreek seeds and stir well
Serve with brown rice
