Oh come on we all like curry don’t we, especially us Brits! so here is a rather delicious creation that easy and tasty to make.
So here we go, simple stuff indeed, but like a lot of curries, the longer you slow cook the better it all becomes….
Ingredients (for one so easy to multiple of add to)
- 1 small onion, red ones are best (as you get that caramelised sort of vibe)
- Dash of oil
- Large chicken breast
- 3 green cardamom pods ( crack the shell with the side of your knife and scape out the insides, crush the puma bit too)
- Large tablespoon of garam masala
- Chilli flakes to taste
- Season to taste – you must keep tasting throughout the process, add as you go along
- Good size bowl of spinach – layer it up, then roll into a tube then chop
- Half organic chicken stock cube
- 3 x large tomatoes cubed
How to make the bleeding thing
Right add the oil, add some heat lob in the onions and all the spices (you can add some garlic aswell), get this going over a medium heat, which also helps release some flavours of the garam masala. Then add the cubed chicken, you looking to brown the edges, picking up the flavours of the spices and onions. Next add the tomatoes, just cut into 4 pieces, add a dash of water and the chicken stock cube and let to simmer – once the tomatoes break down you will get that lovely thick gloopy sauce. Now simmer for as long as you can resist, until the last five minutes add in the spinach, mix it up and you are done.
Serve it with steamed rice, or add more chicken stock to make more soupy to eat with naan breads.
