Authentic Chicken Curry
1 tbsp cumin seeds
1 tbsp ghee or coconut oil
5 medium sized onions, diced
5-10 garlic cloves, chopped finely
1-2 inch piece fresh ginger, chopped finely
5 green chillis, chopped finely
600g fresh chicken breast, diced
2 tbsps ground turmeric
1 tbsp garam masala
1 tbsp meat masala
1 tbsp rock salt
1 tin (400g) plum tomatoes
50ml spring water
60g per person uncooked basmati rice OR 30g per person uncooked basmati rice plus 30g per person cauliflower, finely chopped
Handful fresh coriander
In a large pan, roast the cumin seeds gently for 30-45 seconds. Add the oil or ghee, and when melted, add the onions. Cook on a medium heat until the onions are softened. Stir in the garlic, ginger and chillis. Cook for 1 minute.
Add the chicken and cook for 2 minutes. Then add the spices and rock salt. Stir well, coating the meat in the spices. Add the tin of tomatoes, and the water and simmer for 10 minutes. Add more water if the mixture seems too dry. Cover and simmer for 1 hour.
Meanwhile, add the rice to a pan of cold salted water and bring to the boil (or follow the Cauli Rice recipe if using).
Simmer gently until cooked and drain well. Serve the curry on a bed of rice and garnish with coriander.
Reduce the carbs in this recipe by swapping rice with Cauli Rice