Chicken & cabbage curry
2 large onions sliced
2 chopped tomatoes
1 tsp chopped garlic
2 tsp grated ginger
500g diced chicken
Half a sliced white cabbage.
1tbsp tomato purée
Freshly chopped coriander (optional)
2tsp ground coriander
1tsp chilli powder (if you want it a bit hotter)
2 tsp garam masala
A stick of cinnamon
1 tej pata bay leaf
4 cardamom pods
Lightly fry the sliced onion along with the garlic & ginger and some salt until soft and transclucent.
Add the tomato purée and cook out.
Add the tomatoes and stir.
Add all the spices along with the whole spices and stir. Then cover on a low heat until the onions absorb and release the oil.
Add chicken and mix it through, then cover and cook on a medium heat for 10 mins. Add the cabbage.
Give it another stir and turn the heat down a notch.
Add just enough water until the mixture is almost covered. Put the lid back on and simmer slowly for about 40 mins or until chicken is cooked through.
Add the coriander. Check for salt.
Serve with rice or bread.