If you like curry, then you’ll love this. Its packed full of flavour and quick to make. No need for ready made bottled curry sauces and its a great way to familiarise yourself with those key spices for future cooking.

Ingredients (serves 2-3):

Cumin 2 tsp
Turmeric 1/2 tsp
Paprika 1 tsp
Mild chilli powder 1/2 tsp
Coriander powder 1 tsp
Cardamom seeds 2
Star anise 1
Half an Onion chopped
Wedge of Ginger finely chopped
Garlic 1 clove crushed or chopped
1 Tomato chopped
Half a Lemon or Lime juice
Chicken Fillets (2 large or 4 small) diced
Okra tops and tips neatly removed
Basmatti rice

Method:

  1. Heat a deep pan or pot with a splash of oil (I use olive oil but vegetable is fine) on a medium heat. when hot, add in the chopped onions, ginger, garlic and star anise and split cardamom seeds. Fry until onions soften.
  2. Add the diced chicken fillets and stir until almost cooked.
  3.  Mix all the spices together and add them to the pan. Add water to the mix slowly, this will be your sauce base.
  4. Add in the chopped tomato to thicken the sauce
  5. Add in the Okra and any other veg at this point. Leave to cook at a low heat, continue adding water to avoid drying out the sauce.
  6. When the Okra has softened and the tomato is now completely mixed into the sauce, add the freshly squeezed lemon or lime juice. Preferably lemon, but lime can give a sweeter taste.
  7. Add some salt and pepper and leave to lightly simmer as you boil the rice.
  8. Serve the rice and curry with a sprinkling of freshly chopped coriander leaves and a small wedge of lemon.