Chicken Curry

When we were on holiday in Goa we went to Aprora market one evening, what a place that was! You could buy anything there. There was a very strange atmosphere to the place with the loud music and the smell of drugs in the air! Bartering was a must and you could buy things at about 10% of the original asking price. 

Whilst we were there we bought a lot of spices some premixed and ground and others whole. Kept in an air tight tin they keep their flavour for a long time. I tend to use these spices in my curries but have included others if you don't have access to spices from Goa! Most can be purchased from you local Asian supermarket.

4 Chicken Breasts - diced

1 Onion - sliced

Tin of Coconut Milk

Tin of Chopped Tomatoes

1 tsp Mustard Seeds

1/2 tsp Cumin Seeds - Ground

1/2 tsp Fenugreek - Ground

6 Cardamon Pods

Fresh Chili finely sliced (to taste)

1 Clove of garlic

Tablespoon of Curry Leaves

Fresh Corriander to serve

In a large frying pan heat some oil and add the mustard seeds until they begin to pop. Add the onions, cumin, fenugreek, cardamon, garlic and chilli - fry gently for a few minutes until the onions are soft.

Stir in the chicken and cook for a further 5 minutes stirring regularly.

Add the coconut, tomatoes and curry leaves and simmer gently for 30-40 minutes, stirring occasionally.

Stir in the chopped corriander and serve with Basmati Rice and Naan Bread.

Enjoy with a glass of Kingfisher Beer.