Chicken curry recipe

A definitive chicken curry from Michelin starred Tamarind for Taste of London 2011

Serves 4

• 4 tbsp vegetable oil
• 2-3 sticks cinnamon, about 2cm each
• 3-4 cardamom pods
• 5 cloves
• 2 onions, finely chopped
• 2 green chillies, chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• ½ tsp ground turmeric
• 1 tsp red chilli powder
• 2 tsp cumin powder
• 2 tbsp ground coriander
• 2-3 medium tomatoes, chopped
• 3 skinless chicken breasts, diced
• ½ bunch coriander, chopped

1. Heat the oil in a thick-bottomed saucepan, add the cinnamon, cardamom and cloves and sauté for 30 seconds. Add the onion and green chillies and sauté over a medium heat, stirring occasionally until golden brown.

2. Add the ginger and garlic pastes, stir well for a couple of minutes then add the ground turmeric, chilli, cumin and coriander and sauté for a further 5 minutes.

3. Add the chopped tomato, stir and allow to simmer for 10-15 minutes, or until the oil separates from the masala and begins to float on top of the mixture.

4. Add the chicken and cook over high heat for five minutes, stirring constantly. Add ½ cup of hot or warm water and some salt and bring to the boil. Cover with a lid and simmer for 5 minutes or until the chicken is cooked through.

5. Sprinkle over coriander leaves, check the seasoning and serve hot.