Chicken curry

Credit and permission to share: Kevin

We all have our own version of a curry, for me, this one is special as it brings in ideas from many dishes and nostalgia from my Mum.

But, also because I lost my sense of taste and smell for a year and this one of the things that made me most happy - the whiff of a black cardamom sizzling was heaven.

Last time I made it without any sense of taste and the whole family said it was awesome – how unfair!

In a household with carnivores and vegetarians I always make the sauce first.

For Friday night dinner (other nights are also available), you will need:

A pan with a lid.

3 large            Chicken breasts, diced.

1 Tspn             Ground cumin

1 Tspn             Ground fenugreek

1 Tspn             Ground coriander

1 handful        Fresh coriander

1 Tspn             Ground turmeric

5                      Green cardamom pods

1 Twist            Fresh black pepper

1 small            Cinnamon stick

2                      Bay leaves

1                      Star anise

1                      Black cardamom pod

1 Tbsn             Light olive oil

1 knob             Butter

1 knob             Fresh ginger, chopped

1 large             White onion, chopped

1                      Green pepper, chopped

1                      Yellow pepper, chopped

1 handful        Green beans, chopped

1 large            Cayanne chili, chopped (homegrown on windowsill)

2                      Stock cubes

5 cloves          Smoked garlic

1                      Bouquet garni

1-2 twists        Black pepper

1 handful        Spinach

1 stick             Celery, chopped

1 small            Carrot, chopped

6                      Fresh tomatoes, quartered

For the sauce – can be made in advance.

1.         Heat the pan on a medium heat, add oil, butter.

2.          Add onion, cinnamon, black pepper, bay leaves, black and green cardamom, star anise, smoked garlic, celery, carrot, pepper, green and yellow peppers and gently fry.

3. Remove whole spices and keep to one side.

4.         Add the dry spices, and cook with a lid on the pan to make an nice aromatic dry contents – add the middles of the tomatoes to add a bit of moisture.

5.         Add back in the whole spices and the bouquet garni to the sauce.

6.         Add coriander, spinach and keep simmering until all vegetables are soft.

7.         Heat the frying pan, add some vegetable oil and butter, gently fry the chicken breasts dusted with a little cumin. After 20 mins or so check the are cooked, allow to rest, then add to the sauce – if you can leave overnight it makes a huge difference.