There are a lot of ingredients in this, so the initial outlay isn't cheap, but once you have everything it is cheap to make (and definitely much cheaper than a takeaway).
4 cardamom pods
2 large onions, chunkily chopped
2 green peppers, chunkily chopped
2 red chillies, finely chopped
4 chicken breasts
2 tins chopped tomatoes
6 cloves garlic, crushed
2 tsp turmeric powder
2 tsp chili powder
1 tsp garam massala
1 tsp ground coriander
1 tsp cumin
Handful fresh coriander
50g red lentils
- Spray a pan with frylight, add a splash of water and the cloves and cardamom pods. Fry over a medium heat for 1 minute
- Add the chopped onion and crushed garlic, and fry for a further 5 minutes, adding water if necessary to keep things from drying out
- Chop the chicken breast into chunks and add to the frying pan
- Add the turmeric and chili powder, then stir to coat the chicken and onions. Cook until the chicken has been browned
- Add one of the tins of chopped tomatoes and stir through.
- At this point I transfer everything to a large saucepan, but keep going in the frying pan if you have a lid and it is big enough.
- Add the rest of the chopped tomatoes, garam massala, cumin, ground coriander, peppers and chillies, stir well.
- Remove the end leaves from the coriander and reserve for later. Finely chop the stalks and add to the curry
- Simmer over a low heat for at least 30 minutes, but 60 minutes if you have the time, as this really helps the flavours mix.
- Serve garnished with a slice of lemon, and a sprinkling of the reserved coriander leaves. If you find it quite spicy, a dollop of fat free natural yogurt will cool it slightly.