Serves 2
1/2tsp Cinnamon
1/2tsp Chilli powder
1/2tsp Turmeric
4 Coriander seeds
1tsp Cumin seeds
1tsp Curry Powder
1Tbsp sweetener
1 Onion (s)(sff)
4 Garlic cloves (sff)
2 Cardamom pods
2 chillies, deseeded (s)(sff)
1cm ginger
1Red pepper thinly sliced (s)(sff)
250g Cauliflower cut into florets (s)(sff)
200g Chicken stock
150g Potato, cut into small cubes (ff)
325g Chicken thigh fillets, deboned & de-skinned (ff)
410g Chopped tomato (s)(sff)
Part-boil the potatoes and cauliflower, (5 mins), drain and set aside.
Cook the chicken in a dry pan until browned, set aside.
Crush the cardamom, cumin & coriander seeds & add to the other spices in bowl.
In a food processor chop the onion, ginger & chillies, then fry in a frying pan until soft. Add the spices & mix to colour the onions, add the peppers, cook for 2 mins.
Add the pre-cooked potato, cauliflower, chicken, tomatoes & stock, bring to the boil then simmer for 30-40 mins until the stock has thickened.
Serve with rice, sprinkle the coriander leaves if required.
Credit: Pete’s Recipe Book