This is a super simple curry that has loads of flavour. It doesn’t even have a proper name, it’s just ‘chicken curry’. It is relatively mild as well, so if you’re not a fan of super hot curries, then this will be ideal for you! If, however, you do like a bit of heat, feel free to amp up the chilli to your own tastes.

For a bit of a change, I served my curry with mini naan and some spiced, pan-fried cauliflower. Got to get those extra veggies in, don’t we?

Classic Chicken Curry

Ingredients (serves 3-4)
4 chicken breasts, cut into bitesize chunks
Juice of 1 lemon
1 tsp crushed garlic
1 tsp crushed ginger
1-2 tbsp vegetable oil
6 cardamom pods
6 whole cloves
3 curry leaves
1 tsp cumin seeds
1 onion, finely diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tsp garam masala
1 tsp turmeric
500g tomato passata
1-2 tbsp double cream
Handful of fresh coriander
Rice or naan, to serve

Method
1. Put the chicken in a bowl with the lemon juice, the ginger, garlic, half of the chilli powder and some salt. Stir to combine, then cover and set aside. Meanwhile, put a large, non-stick pan on over a medium heat. Add 1 tbsp of oil, then add the cardamom, cloves, curry leaves and cumin seeds. Cook for 3-4 minutes.
2. Add your finely diced onion, reduce the heat slightly, then cook for around 10 minutes until soft and golden, then tip in your remaining ground spices. Cook for 2-3 minutes until fragrant. Add the passata, bring to a simmer, then season with salt and pepper to taste.
3. Add your marinated chicken to the sauce, toss to coat, then cook gently for 15-20 minutes until the chicken is cooked through. Stir in the double cream and mix through.
4. Top with some fresh coriander and serve with rice and naan!