Chicken Curry Recipe

Ingredients

• 8 skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 tsp ground cardamom
• 1 tsp ground coriander
• ½ tsp fennel seeds
• 1 tbsp dried rose petals, plus extra to garnish
• 25 g butter
• 1 onion, sliced
• 2 garlic cloves, crushed
• 20 g fresh root ginger, grated
• 200 g yoghurt

1. Put the chicken in a bowl and season it with salt and pepper (preferably white pepper). Put the cardamom, coriander, fennel seeds and the tablespoon of rose petals in a spice grinder and whizz to make a fine powder. Sprinkle this mixture over the chicken pieces and stir, then set the bowl aside.
2. Heat the butter in a large pan. Add the onion and cook it very gently until it’s soft and translucent. Add the garlic and ginger, then continue to cook for 2–3 minutes.
3. Add the chicken to the pan and cook it over a medium heat until lightly coloured on all sides. Pour over 300 ml of water and bring it to the boil. Then turn the heat down and simmer for 20–25 minutes until the chicken is completely cooked through and the liquid has reduced. Stir in the yoghurt and simmer for a few minutes more, making sure it doesn’t boil – you don’t want the sauce to separate.
4. Garnish with extra rose petals and serve with some brown rice or some Indian bread.