Pakistani chicken curry
1.5kg chicken, skinned and cut into portions
250ml natural yogurt
1 tbsp each, grated ginger and garlic
About 1 tsp chilli powder
1 tsp dried chilli flakes
1 tsp ground turmeric
750g tomatoes, peeled and chopped
2 cardamom pods, crushed
½ tsp ground black pepper
1 tsp cumin seeds
4-8 green chillies, slit down lengthwise
2 tsp fresh ginger juliennes
Heat oil in a large heavy-based saucepan and brown the pieces of chicken in batches, then remove from the saucepan.
Once they are all browned, return all the chicken pieces to the saucepan and add the yogurt, ginger, garlic, chilli powder, crushed chillies, turmeric and tomato.
Bring to the boil. Reduce the heat, cover and simmer for 25 mins.
Add cardamom, ground black pepper, cumin seeds and the green chillies. Increase the heat and remove the lid.
Simmer for a further 10 mins while stirring until the chicken is tender.
Add ginger juliennes and serve hot with pilaf, naan bread and cucumber raita.