Total Time
45mins
Prep 25 mins
Cook 20 mins

A subtly spiced curry with fresh ginger, nuts and coconut milk.

Ingredients Nutrition

Directions

  1. Heat the oil in a deep saucepan or wok and add the onion, garlic and chili. Fry for 5 minutes over a medium heat.
  2. Stir in the cardamom (if using), turmeric, cumin, coriander and salt.
  3. Add the tomato paste.
  4. Reduce the heat, stir in the chicken and cook for 5-6 minutes.
  5. Pour in the coconut milk.
  6. Grind the nuts using a pestle and mortar or food processor and add them to the mixture with 1 cup of freshly boiled water. Simmer gently for 8 minutes.
  7. Add the ginger and garam masala.
  8. Serve with naan bread and a crisp green salad.

Reviews

(1)
Most Helpful

Kind of bland. Needs a little taste lift.

Hoppy Frogs August 26, 2007

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