A quick chicken curry recipe from ” The 30 Minute Cook ” by Nigel Slater 1994
Heat half the oil in a deep sided pan over a high heat and lightly brown the chicken all over then remove and set aside.
Add the remaining oil to the pan and gently cook the onion, garlic, ginger and chilli.
When the onion is soft add the cardamon seeds, cumin and turmeric and continue frying over a medium heat.
Return the chicken to the pan, add the stock and bring to the boil. Season with salt and pepper then cover and simmer for about 20 minutes until the chicken is cooked.
When the chicken is tender reduce heat to very low and stir in the yoghurt and cream. Warm through gently then stir in the lemon juice and coriander.
Serve immediately with rice and/or dal.