This is a creamy and appetising dish with a delicate fruity cardamom twist.....
Serves: 4 Preparation time: 15 minutes Cooking time: 30 minutes.
2 Tbsp coconut oil
1 onion - finely chopped
2 large red/yellow peppers, deseeded and cut into 2 cm chunks
1 courgette cut into round slices
Broccoli - a few bits
10 cardamom pods lightly crushed
4 skinless chicken breast (or 5/6 chicken thighs trimmed of fat) cut into medium size pieces
20gr fresh root ginger
1tsp ground cumin
1/2 tsp chili flakes
1tsp garam masala
400ml chicken stock
Sea salt and freshly ground black pepper
a tbsp of cream or crème fraîche
a handful of fresh coriander leaves
Cooked green to serve.
Heat the oil in a large frying pan, add the onion, peppers, corgette, brocccoli and cardamom and fry on medium heat for approximately 5 minutes until the onion is brwoning, stirring occasionally.
Add the chicken and ginger, stir and cook for 3/4 minutes.
Add the cumin, chilli and garam masala stiring for another minute.
Pur in the stock, season and bring to a gentle simmer.
Cook for 20 minutes until the sauce is reduced. Stir occaionally.
Add the cream and cook for 1-2 minutes while stirring.
Serve topped with chopped fresh coriander leaves and cooked green vegetables of your choice or boiled rice.