Recipe from BBC Good Food. A lighter version of this takeaway favourite, a tomato base and lean skinless chicken breast make the curry lower in fat !!
1 tablespoon sunflower oil
2 medium onions , halved and finely sliced
4 garlic cloves , finely chopped
25 g ginger , peeled and finely chopped
2 green chillies , finely chopped (take out the seeds if you like) or 1 1/14 teaspoon red chilli powder to get a spicy flavour)
2 heaped teaspoon cardamom pods , seeds crushed
2 teaspoon ground cumin (jeera powder)
2 teaspoon ground coriander (dhania powder)
1 teaspoon fennel seeds
juice of ½ lemon
4 skinless chicken, cut into medium size pieces (or 600 g)
400g tin chopped tomatoes (or well ripe 4 tomatoes)
150 ml water
2 teaspoon chopped coriander leaves (optional)
Heat 1 tablespoon oil in large non-stick frying pan and cook the onion until soft and lightly coloured. Add the garlic, ginger and chilli and cook for 2 minutes more. Sprinkle the spices over and fry for a minute.
Stir in the lemon juice and chicken and cook for 2 minutes. Pour the tomatoes into the pan, add 150ml water, a pinch of salt and sugar (or 3/4 teaspoon salt to get a spicy flavour and avoid sugar) and bring to a simmer. Cook for 15 minutes / until done and well cooked, stirring occasionally. Serve with steamed basmati rice or Indian flat breads (chapatti / phulka ). Sprinkle chopped coriander leaves when serving.