Chicken and sprout curry
Slice 2 large onions
Chop 2 tomatoes
1tbsp garlic ginger paste
1 large cinnamon stick
1 bay leaf
6 green cardamoms
2 Kashmiri chillis
Prepare 1tsp cumin, 2 tsp garam masala, 1tsp turmeric, 1tsp chilli powder and 1tbsp coriander powdered. Set aside.
In a pan add some oil until hot then add the cinnamon stick, bay leaf, cardamoms, cloves and Kashmiri chillis. Warm through for a couple of minutes.
Now add the onions along with the garlic ginger paste and soften. Add the cinnamon stick. Add salt at this stage.
Turn the heat down and brown the onions slowly until a light golden colour.
Add the powdered spices & tomatoes.
Then add 500g of chicken pieces. On or off the bone.
Cook covered for 5 mins until the chicken releases its own moisture.
Add just enough water to cover the ingredients.
Simmer on a medium heat for 20 mins.
Add the sprouts and cook for a further 20 mins on a low heat.
Serve with a sprinkling of coriander leaves.