Chicken curry with spiced shredded cabbage

1. 1

   To make the curry, mix the chicken pieces with the ginger, garlic, turmeric, yoghurt, salt and black pepper. Let sit at room temperature for 30 minutes.

2. 2

   Heat the oil in a large sauté pan on a medium heat. Fry the spices and half the curry leaves. Add the onions and fry for 15 minutes until starting to turn brown.

3. 3

   Add the marinated chicken, tomatoes, the rest of the curry leaves and 300ml/10fl oz water. Simmer for 10 minutes, or until the chicken is cooked.

4. 4

   Stir through the lemon juice and taste, adding more salt and pepper if needed. Sprinkle with the fresh coriander.

5. 5

   To make the spiced shredded cabbage, heat the oil in a lidded pan. Add the spices, ginger, curry leaves and garlic and fry for 40 seconds.

6. 6

   Add the onions and fry for 10 minutes to soften. Add the cabbage, cover and cook for another 15 minutes to soften. Season and serve with the curry.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.