My “Saturday night special� Curry
Ingredients :
1 onion diced
3 cloves garlic
Diced chicken breasts
Bunch of coriander
1 teaspoon turmeric
tablespoon cardamom pods
Chopped tomatoes.
A little coconut oil for frying
Whatever chilli peppers you like (I’m a scotch bonnet fan myself!) (sliced)
Method:
Heat the oil in a large pan and add the cardamom pods, and fry on a gentle heat for 5 mins till you can catch a wiff of them.
Remove the pods and bung in the chicken and the tumeric. Turn up the heat a little and fry until the chicken is mostly cooked.
Remove the chicken but keep the oil as this is now all turmeric,cardamon, chickeny goodness!
Put the onions, garlic and chillis in. Fry until the onions have softened.
Put the chicken back in, and add the tomatoes. Chop up half of the coriander bunch and put this in.
Turn the heat right down and simmer for about half a hour.
Chop up the rest of the coriander and stir through immediately before serving.
Job done!
