Yup’s Chicken (or Veggie) Curry (Medium Hot)

Serves 4 Cooking time at least 1 hour

Ingredients	Procedure
5 tbsp sunflower oil 2 tsp mustard seeds	Heat oil, add mustard seeds and fry for a few seconds till they start popping
1 tsp fenugreek seeds (or powder) 1 handful curry leaves 3 chubby green chillies sliced and seeds removed* 2” peeled and grated ginger (or 1 tsp ginger paste)	Stir in and fry for a few minutes
3 chopped onions	Add to above. Cook and stir for around 10 minutes until medium brown.
1 tsp salt	Add to taste. Also prevents onions from sticking to pan
1 tsp red chilli powder (med hot) 1 tsp turmeric powder	Stir into above
6 tomatoes chopped (or a tin)	Add to above. Cook and stir for a further 5 minutes.
1½ cups water 1 tin coconut milk	Add to above, then simmer on low heat for 5 minutes
1lb 12oz (800g) fresh chicken breasts cut into 1” cubes.	Add to above and cook for at least 30 minutes

Optional extras that could be added a few minutes before serving:

A handful of freshly chopped coriander

A handful of baby spinach

A handful of dry roasted cashew nuts

1 tbsp brown sugar to increase sweetness

Serve with a garnish of coriander

NOTE

• * For a hot curry leave the seeds in. If you want it even hotter, use hot curry powder instead of med/hot and add 3-4 thin whole chillies
• If you increase amount of chicken, remember to pro-rata all ingredients
• For a veggie curry, replace the chicken with a similar weight of mixed vegetables using whatever you fancy e.g. potatoes, peppers, sweet potatoes, spinach, cauliflower, lentils, beans etc