Chicken Curry
with spiced onion


For the chicken curry

4 chicken breasts, cut into cubes
250g onion, finely sliced
1/2 tsp turmeric
1/2 tsp ground black cardamom
1/2 tsp ground cumin
1/2 tsp medium chilli powder
3 cloves
1" cinnamon stick
2 cloves garlic, crushed and finely chopped
1 1/2 tsp salt
Freshly ground black pepper
3 tbsp ghee or butter
300ml chicken stock
3 tbsp yoghurt
1 tbsp tomato puree
Pinch sugar

Melt the ghee or butter, add the turmeric, cloves, cardamom, cumin, chilli powder, cinnamon, salt and pepper.  Fry for several minutes, stirring occasionally.

Add the onions and garlic and continue cooking over a gentle heat, stirring frequently for 10 minutes.

Place the chicken  in the pan and fry for 5-7 minutes.  Add the yoghurt, tomato puree, sugar and stock and mix well.

Cover the pan and simmer gently for 15-20 minutes until the chicken is cooked through and tender.  Remove from the heat and let it stand for 5 minutes before serving.

Serve with Basmati rice and spiced onion.

For the spiced onion








250g finely sliced onion
2 1/2 tbsp tomato sauce
2 tsp tomato purée
1/2 tsp chilli powder
Salt to taste

Mix together the tomato sauce, tomato purée, chilli powder and salt.  Add the onion and mix into the sauce.  Cover and leave for 30 minutes before serving.