Easy Chicken Curry

Make 1-2 days ahead - or cook and freeze - improves flavours.  Always use chicken thighs not breast as more juicy.

Easy Chicken Curry

(feeds 6)

4 tbsp veg oil
2 cloves
6 cardamom pods
2 large onions - chopped
4 cloves of garlic - crushed
1 thumb-sized piece of ginger - grated
2 green chillies - seeds out and chopped
1 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp turmeric
12 chicken thighs, cut into bite sized pieces
1 can chopped tomatoes
1 tbsp tomato puree
2 tsp tamarind paste (don't worry if don't have)
160ml coconut cream
fresh coriander

Heat oil in large pan.
Add cloves and cardamom and cook - 1 min
Add onions and salt - 10 min
Stir in garlic, ginger, chillies and spices - 2 mins
Add chicken and stir
Add 100 ml water, tomatoes, puree, tam paste and coconut cream.
Cover pan and simmer for 45 mins

Serve with coriander and naan bread/rice