Cardamom chicken curry

Serves 4

Ingredients:

1 tbsp sunflower oil

1 onion, finely chopped

2in (5cm) piece of fresh ginger, thinly sliced

10 green cardamom pods, lightly crushed

2 tsp onion seeds (optional)

2 fresh red hot chile peppers, seeded and finely chopped

3 garlic cloves, finely chopped

2 tsp garam masala

12oz (350g) leftover roast chicken, skin removed, coarsely shredded or sliced

sea salt and freshly ground black pepper

1 x 14oz (400g) can diced tomatoes, with juices

3 tbsp heavy whipping cream

2 handfuls of fresh spinach leaves, rinsed

1 Heat the oil in a Dutch oven or deep frying pan over low heat. Add the onion, and cook gently for about 5 minutes until soft. Add the ginger, cardamom, onion seeds, and chiles, and cook for another 3 minutes, stirring occasionally.

2 Now add the garlic and garam masala, and stir for a few seconds until fragrant, before adding the chicken. Season well with salt and pepper. Stir in the tomatoes and their juices, then fill the can with hot water, and add this to the pan as well. Bring to a boil, then stir in the cream.

3 Reduce the heat slightly, and simmer gently for 25–30 minutes;if the curry looks too thick, add a little more hot water and stir through. Add the spinach, and stir well until it has wilted. Taste, and season again if needed. Serve hot with some fluffy white rice and a crisp green salad on the side.

Cardamom chicken curry