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Ingredients
4 servings
Chicken
lamb or whatever
2 Tbsolive oil
or sunflower
1onion
large, roughly chopped
1 stickcelery
chopped, optional
1courgette
chopped into big pieces, or any other veg
1 heaped teaspoonflour
1 rounded teaspoonpowder
0.5 level teaspoonground ginger
1 level teaspoonturmeric
1 level teaspooncumin
1 level teaspooncoriander
0.5 level teaspoonchilli powder
1chicken stock cube
for extra taste, optional
1tin chopped tomatoes
cream
salt
freshly milled black pepper
Cardamon seeds
optional
Instructions
Step 1
In a large flameproof casserole heat up the oil and soften the onion in it for 5 minutes
Step 2
Add the chopped celery (if using) and soften these for 5 minutes more. Skip if you don't have celery
Step 3
Add the chopped chicken pieces and brown
Step 4
Now stir in the spices, curry powder and flour and continue to stir to soak up the juices
Step 5
Next add the tin of chopped tomatoes and an extra slosh of water
Step 6
Add courgette pieces. Season with salt and pepper. Put a lid on and simmer very gently for 20-25 minutes or until the vegetables are just tender
Step 7
Remove the curry from the heat, stir in the cream, and serve with rice
Step 8
Stir in the cream and serve with spiced pilau rice and mango chutney.
Notes
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