Mild chicken curry

1. 1

   To make the garam masala, dry roast all the ingredients in a heavy-based frying pan over a medium heat until you smell the oils being released. Put into a spice grinder, grind, then store in an airtight container. This will last 3 months.

2. 2

   To make the curry, heat the oil in a large saucepan, then add the cardamom pods and bay leaves, and cook until they crackle and pop. Add the onions and cook for about 15 minutes until soft, then add the ground coriander, turmeric and curry powder, plus the flour, and stir well.

3. 3

   Add the cold stock gradually, stirring to make a sauce, the add the chicken, yoghurt, salt and saffron. Simmer gently for 20-25 minutes until the chicken is cooked through.

4. 4

   Stir in the parsley and garam masala, and cook for a couple more minutes, then retrieve the cardamon pods and bay leaves and discard.

5. 5

   Serve with the basmati rice and other accompaniments.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.