Chicken Curry

This is a mild creamy curry ideal for children or adults that don’t like a lot of heat.  It is the first curry that I gave to the children and they all still enjoy it . This serves 4.

Ingredients

2 tbs vegetable oil

1 large or 2 small onions diced finely

4 cloves of garlic chopped finely

5 cm ginger grated

1 cinnamon stick

4 cardamon pods broken to release the flavours

1 tsp ground coriander

1 tsp turmeric

8 boned chicken thighs quartered

100 ml cream

100 ml full fat Greek yogurt

4 tbs ground almonds

Coriander to sprinkle

Method

1. Heat the oil in a large pan. Add the onion and fry until golden.  Add the ginger, garlic and chilli and all the spices and fry for a further couple of minutes.  If it starts to catch add a couple of tablespoons of water.
2. Add the chicken and brown.  Add the cream and yogurt and bring to a low simmer.  Cook for about 15 minutes until the chicken is cooked through.
3. Add the almonds and cook for a couple of minutes until the sauce has thickened.
4. Remove the cinnamon stick and cardamom pods if you can find them!
5. Serve with rice and sprinkled with coriander.