You will need for 4 people:
Amounts are a guide only, vary to suit individual taste.
2 large skinless chicken breasts, cut into pieces2 Onions. Peeled halved and sliced4 garlic cloves, finely chopped2 cm piece of peeled ginger finely chopped2 teaspoons of cardomom seeds2 teaspoons of ground cumin2 teaspoons of ground coriander2 red chillies finely chopped. (Optional remove the seeds or add more chillies!)1 teaspoon of fennel seedJuice of ½ a large lemon6 ripe tomatoes, preferably peeled and deseeded, then choppedSalt, Sugar and water, white wine or chicken stock
Heat a little oil in a large saucepan or deep frypan, medium heatadd the onion and soften for a minute or two before adding the garlic, ginger and chilli. Stir well and cook another couple of minutes before adding all the spices, stir well over the heat for another 2 minutes to release the fragrance.
Then, stir through the diced chicken meat for a minute before adding the lemon juice, the tomatoes, pinch of salt, pinch of sugar, and a slosh of water or stock.Stir well. Bring to a simmer. Stir occasionally, add more liquid if drying out. Should be ready in about 15/20 minutes!
Steamed Rice and Salad and you have a meal on the table in double quick time.
to deepen the spice flavour, dry roast the spices as seeds, then grind together to make your spice