Curry House Chicken

Ingredients

500 g	Boneless chicken thighs, skinned chicken thighs, cubed (Main)
½ tsp	Ground turmeric
4 cloves	Crushed garlic
1 Tbsp	Fresh ginger, finely grated
½ tsp	Mustard seeds
1 Tbsp	Rice bran oil
½ tsp	Fennel seeds
½ tsp	Cumin seeds
½ tsp	Cardamom pods, seeds
1	Onion, medium/small, diced
1 tsp	Curry powder, more if needed
1 ½ cups	Coconut cream, or chicken stock
2	Tomatoes, large, diced

Directions

1. Dust chicken with turmeric. Combine garlic and ginger.
2. Heat oil in a large saucepan. Add mustard seeds and stir until they begin to pop.
3. Add cumin, fennel and cardamom seeds, then onion. Cook, until slightly browned.
4. Add combined garlic, ginger and curry powder. Stir for 1 minute.
5. Add coconut cream or stock and the tomatoes.
6. Bring to the boil. Simmer for 20 minutes, until thick.
7. Stir in chicken. Simmer for at least 15 minutes, until chicken is cooked.
8. Great served with rice.