This one is absolutely delicious and was a total triumph. If you do prefer vegetarian dishes, then feel free to replace the chicken with a greater quantity of cauliflower and mushrooms.
Ingredients
1-1½
tsp coconut oil (or olive oil if you don't have any)
1
large onion, finely chopped
2
garlic cloves, crushed
1cm
fresh ginger, grated
1
tsp ground coriander
1
tsp brown mustard seeds, crushed
1
tsp garam masala
½
tsp ground cumin
1
x 400g pack of diced chicken
1
x whole cauliflower, diced into small pieces
100g mushrooms, sliced
300ml chicken stock
1
cinnamon stick
250g
Greek yogurt
A handful of fresh, chopped coriander (optional)
A handful of sultanas (optional)
Gently fry the onions for 5 – 10 mins on
a really low heat until soft and a bit see through.
Add the crushed garlic, grated ginger, ground
coriander, ground mustard seeds, garam masala and ground cumin and cook for 1 -
2 minutes.
Add the chicken and cook for 10 mins
over a gentle heat, stirring occasionally. Add the cauliflower and mushrooms and stir around before adding the cinnamon stick.
Then pour in 300 ml chicken stock.
Simmer for 45 mins with
the lid off so the sauce reduces.
(Cook some brown rice, which needs to
simmer for 25 mins, to accompany the curry).
Before serving, stir in the yoghurt and heat through. You can add sultanas and /or coriander if desired. My son likes sultanas whilst I am a huge fan of coriander.
