Coffee Muffins

Red Onion Chicken Curry

~ serves 2. Based on this Rojan Josh.

• 6 green cardamom pods
• 1 tablespoon of coriander seeds
• 1/2 tablespoon of cumin seeds
• 8 – 10 black peppercorns
• 1 teaspoon of chilli seeds
• 2 small red onions, 1 diced, 1 sliced
• 2 garlic cloves
• 1 tablespoon of canola oil
• 2 chicken breasts, chunked
• 1/2 a red pepper
• 1/2 a yellow pepper
• 6 button mushrooms
• 1 tin of chopped tomatoes
• 1/2 a vegetable stock cube
• 1 teaspoon of turmeric
• 2 tablespoons of full-fat TOTAL strained yoghurt
• a handful of chopped coriander

Add the cardamom pods, coriander, cumin, peppercorns and chilli seeds to a pan over a heat, and fry until they are starting to become fragrant.

Add the cooked spices to a mini chopper along with the diced red onion and garlic. Pulse, until chopped finely, then add the oil and blend to a smoother paste.

Add the paste back into the pan, add the chicken and cook for a couple of minutes. Then add the onions, peppers, mushrooms. After frying for a couple of minutes, add the chopped tomatoes, turmeric and stock cube. If needed add a little more water, and leave to simmer for 15 minutes. (This is when I would normally put on our easy cook rice).

Two minutes before serving stir in the yoghurt, and heat through. Serve, topped with a little chopped coriander.