Tiscali Lifestyle Food and Drink

2 lb chicken pieces
2 finely chopped onions
3 cloves chopped garlic
1 in chopped ginger
4 chopped tomatoes
3 oz vegetable oil
3 gently crushed cardamom pods
6 cloves
2 inch cinnamon stick
1 tbsp ground coriander
1 tsp ground turmeric
½ tsp cumin
½ ground red chillies
½ ground fenugreek
1 tsp paprika
2 tbsp lemon
Salt

Method

Peel and chop ginger, garlic, tomatoes and onions. In a deep saucepan heat the oil to a high temperature. Add the ginger and onions, fry until the onions turn golden brown. This may take ten minutes and you will need to stir the onions frequently. The trick is to caramelise them without burning them.

Add turmeric, cumin, coriander, fenugreek, paprika, cinnamon and cardamom pods. Fry for a minute or two and then add a cup of water. Bring to the boil then reduce the heat and simmer for 15 to 20 minutes, stirring regularly. After five minutes add salt, garlic, chillies and tomatoes.

As you stir(a wooden spoon is best) you will notice that the contents of the pan start to look like a very thick curry sauce. As the water evaporates the oil will flow out of this mixture. At this point the mixture starts to fry again (this is called bhuna) and you will need to stir constantly. Continue for ten minutes. If the mixture starts to stick, add some water. This is the basis for cooking all curry sauces.

Add the chicken pieces and stir. Allow the meat to fry with the mixture for another five to seven minutes. Add one cup of water and leave for two minutes.

Transfer everything into a casserole dish and put in the oven at a medium heat for 30 minutes. Remove and stir with a wooden spoon. Season with salt. Transfer the curry to the serving bowl and, just before serving, add lemon juice

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