For 2
Ingredients
3 chicken breasts cut into bite sized cubes
2 onions sliced
2” ginger grated
3-4 garlic cloves crushed
¼ tsp turmeric
Cinnamon stick
6 cardamom seeds
3 cloves
2 bay leaves
1 heaped tsp of ground coriander
½ tsp cumin powder
2 tbsp of ghee
1tsp sugar (or to taste)
½ tsp salt (or to taste)
300 ml of tepid water
200 ml coconut milk (low fat can be used)
1 whole green chilli (optional)
Method
1. Heat the ghee in a medium saucepan; add garlic, ginger, onions, cinnamon stick, cardamom seeds, curry leaves, cloves and salt. Cook until the onions are very soft and pulpy. You may add a touch of water (50ml) to help soften the onions. (Cook for 8-10 minutes on a low heat). Mix in the coriander, turmeric and the whole chilli if using.
2. When oil comes to the surface, add the chicken and sauté in the onion mix, until starting to colour. Add 300 ml of tepid water, sugar and coconut milk. Leave to boil until sauce thickens (approx 10 minutes). Remove the cinnamon stick, cardamom seeds, cloves and bay leaves before serving.