INGREDIENTS
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Diced boneless chicken thigh (400g)
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A glug of oil
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1 onion
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2 cloves of garlic
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A thumb-sized piece of ginger
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1 red chili, deseeded
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2 tablespoons butter
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3 cardamom pods
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4 plum tomatoes
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2 teaspoons curry powder
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1 tablespoon garam masala
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1 cinnamon stick
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1 tablespoon tomato purée
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chicken stock (200ml)
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A good glug of double cream
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A handful of fresh coriander, leaves torn
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Steamed white rice to serve