Chicken curry with cardamom

Instructions

1 Heat the oil in a non-stick pan (that has a lid). Add the onion and fry until well browned. Add the ginger and garlic and cook, stirring, for 1–2 min until the garlic is cooked and starting to colour.

2 Add the chopped tomato, pierced chillies and ground spices. Sauté for a few min, then add a splash of water and cook for 6–7 min more until the oil begins to come out of the mixture, stirring more as it starts to dry up.

3 Add the chicken joints and sauté in the masala for a few min (it will start to stick to the base of the pan). Add 1 3/4 cups water and bring to the boil, then cover the pan and simmer until the chicken is cooked – it will take 25–35 minutes, depending on the size of the joints.

4 Stir a little cold water into the cornflour to make a paste, then stir this into the curry and cook for another few min. Add extra water to the pan if necessary – the sauce should be light and thin.

5 Stir in the chopped fresh coriander, then taste and adjust with more black pepper or cardamom as needed before serving with the naan breads, and your favourite vegetables or salad.