This is a lovely weeknight curry that, thanks to the dash of single cream to finish, also feels rich and indulgent.
his is a lovely weeknight curry that, thanks to the dash of single cream to finish, also feels rich and indulgent. I must admit to buying ready-diced free-range chicken to cut the prep time down even further. If you have a few handfuls of spinach in the fridge, you could definitely chuck that into the pan to wilt in the last couple of minutes of cooking, not least to add a plant point.First, make the rice.
Meanwhile, put the oil in a large frying pan on a medium heat, then add the cinnamon stick, cloves, cardamom and bay, and stir-fry for 30 seconds. Add the chopped onion and cook, stirring occasionally, for seven minutes, until golden brown. While the onion is cooking, mix the turmeric, cumin, chilli, ground peppercorns and a teaspoon of salt in a large bowl. Add the diced chicken and toss to coat.
Add the grated garlic and ginger to the onion pan, and stir-fry for 30 seconds. Add the spiced chicken, fry for two minutes on each side, then add the tomatoes and cook, stirring occasionally, for five to six minutes, until they have broken down. Add the cream, simmer for two minutes, then prod the chicken with a spoon – it should be cooked through and break apart easily.
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