Chicken curry

Ingredients

• Basmati rice to serve (1 cup rice + 1.5 cups water)
• 2 brown onions, sliced thin
• 3cm piece ginger, finely grated
• 5 cloves garlic, finely grated
• 2 bunch asparagus, sliced into 0.5cm pieces
• 600g thigh fillets, cut into 1cm x 4 cm
• 1 tin chopped tomatoes
• 3 tbsp grapeseed oil
• 1 cinnamon stick
• 7 green cardamom pods
• 1 tsp ground cumin
• 2 tsp garam masala
• 0.5-2 teaspoons Kashmiri chilli powder
• 2 tbsp greek yoghurt (plus more to serve)
• Coriander to garnish

Directions

1. Start by placing the rice on to cook.
2. Next, in a large heavy-based pot over high heat, add the grapeseed oil, cinnamon stick and cardamom pods, and cook this for 3-4 minutes or until fragrant.
3. Add the onions and cook them down for 3-4 minutes moving them constantly.
4. Season with salt and once they have halved in size, add the chicken.
5. Stir well and add the rest of the spices. After the spices have toasted for 2 minutes, add the tin of tomatoes and 1/3 cup of water.
6. Turn the heat to low and simmer for 3 minutes.
7. Add the sliced asparagus, stir through and simmer for another 2 minutes.
8. Turn the heat off and stir through the yoghurt.
9. Serve over rice and garnish with coriander