Nigel Slater'S Mildly Spiced Chicken Curry

• Large chicken jointed into 8 pieces
• A little groundnut or vegetable oil
• 2 medium to large onions
• 1/2 a cinnamon stick
• 2 cloves
• 500g tomato passata
• 1 level tbsp garamasala
• 4 tbsp yogurt
• a handful of chopped coriander leaves
• 8 green cardamom pods
• 8 black peppercorns
• 4 cloves garlic
• a small lump of ginger
• 2 tsp ground coriander
• 1 tsp ground chilli
• 2 tbsp vegetable or groundnut oil
• 2 tsp ground cumin

1. Season the chicken pieces and cook the chicken in a casserole in a little oil until coloured on all sides. Set aside.
2. Peel and roughly chop the onions and add them to the casserole with a little oil. Add the cinnamon and cloves. Cook over a low to moderate heat for about 15 minutes until the onions are soft.
3. In the meantime, make the spice paste: crack the cardamom pods and remove their seeds. Put the seeds into a blender or food processor with the peppercorns, peeled garlic, ginger (peeled and roughly chopped), cumin, coriander and ground chilli. Pour in a couple of tablespoons of oil and blitz to a stiffish paste.
4. Add the spice to the onions and move continually around the pan with a wooden spoon for a couple of minutes allowing it to sizzle, but not darken.
5. Add the passata and mix well, season, and then return the chicken to the pan. Bring the sauce to the boil, then immediately turn down to a gentle simmer. Cover and leave to cook for 35-40 minutes.
6. Towards the end of cooking, stir in the garamasala and add a little water if the sauce is getting too thick.
7. Remove from the heat, stir in the yogurt and the roughly chopped coriander, and serve with steamed rice.

chicken, vegetable oil, onions, cinnamon, cloves, garamasala, yogurt, coriander leaves, green cardamom, garlic, lump of ginger, ground coriander, ground chilli, vegetable, ground cumin

Taken from www.yummly.com/recipe/Nigel-Slater_s-Mildly-Spiced-Chicken-Curry-1853763 (may not work)