A good curry warms the cockles much better than any other takeaway, but sometimes I just cannot warrant parting with my money for a takeout when I can make something this good. It is more of a fragrant broth than a thick soupy curry, but that is an added bonus; better for you, and more juice to lap up with a chapati. 

ingredients (serves two)

  • 1tbsp Sunflower oil
  • 6 spring onions
  • 1 clove garlic
  • 3 medium chicken breasts
  • 1 tsp ground cumin
  • 1 tsp ground coriander 
  • 1 tsp fennel seeds
  • 1 tsp minced ginger 
  • 1/2 courgette, sliced 
  • 150g mushrooms, sliced
  • 50ml greek yoghurt 
  • 1 tbsp ground almonds
  • 1tsp garam masala 
  • 1 handful fresh coriander leaves, chopped 
  • Juice of half a lemon 

method 

  1. Heat a the sunflower oil in a medium sized saucepan over a medium heat. Finely slice the onions and halve the garlic clove, and add to the pan. Allow to soften for about 2 minutes then add the diced chicken and allow to seal before adding a splash of boiling water and the spices and ginger. Allow this to cook for about 10 minutes, lid on. 
  2. Add the mushrooms, courgette, yoghurt and almonds and simmer for 10 minutes. Before serving sprinkle the garam masala and coriander over the curry, along with a generous splash of lemon juice.