This is one of the easiest Indian curries I’ve made. It’s great if you haven’t got much time to fart about or you’re just a bit crap in the kitchen. The flavours really work to create something which by all appearances looks far more complicated than it really is. You can pick out the chillies at the end if you like, or if you’re into showing off, eat them.
4 skinless chicken breasts (cut into large chunks)
4 garlic cloves (grated)
1 teaspoon grated ginger
1/4 teaspoon ground cardamom
3 tablespoons vegetable oil
3 tablespoons natural yoghurt
4 tablespoons milk
165ml coconut milk
5-6 fresh green chillies (pricked with a fork)
3 tablespoons fresh coriander (chopped)
In a large bowl combine the garlic, ginger, cardamom, and a little pepper. Add the chicken, coat well, cover and set aside for about an hour.
Heat the oil in a large pan over a moderate heat and gently fry the chicken pieces until they’re lightly browned. Add the salt, yoghurt and milk and simmer gently for 20 minutes stirring frequently until the sauce is almost gone. Add the coconut milk, 1/2 the coriander and the chillies and bring to the boil. Simmer on a low heat for 5-10 minutes partially covered before serving.
Sprinkle over the remaining coriander and eat with plain boiled rice or plain naan/chapati etc.