Last night I cooked a chicken curry here is the recipe.
6 skinless chicken thighs
1 tablespoon of garlic infused olive oil
2 large tomatoes
3 teaspoons of cornflour
1 teaspoon of coriander seeds
4 split cardamom pods
1/2 teaspoon of asafoetida
1/2 yellow pepper
200 mls of water or home-made chicken stock (without garlic and onion)
Salt & pepper to taste
Cut up the aubergine into small pieces, also cut the tomato
Add oil to pan and heat
Add spices to the pan and cook for a minute to release the aroma
cook for 5 minutes
Then add stock and the aubergine and the tomato, add cornflour (mix with a small amount of water to blend first and make a smooth paste)
cook for 20 minutes. (10 minutes in start to make rice – see below)
Add chopped pepper and cook for 5 -10 minutes.
Rice – 300g basmati rice (2 cups) place in a pan and cover with water 2cm above the rice, add salt to taste then add 4 cloves, a 2cm piece of cassia bark, 4-5 black peppercorns and 2-3 green cardamom pods, curry leaf. Bring to the boil for 15-20 minutes remove spices prior to serving. This tastes a little like pilau rice – add colouring to make this more authentic if you wish.