2 tbsp vegetable oil
2 tsp garlic infused oil
2 cardamom pods
5cm/2in piece fresh ginger, peeled, grated
1 cinnamon stick
1 fresh bay leaf
1 tsp ground coriander
1 tsp chili powder
salt and freshly ground black pepper
700g/1lb 8oz chicken breast, chopped
4 tomatoes, chopped
200ml/7oz chicken stock
2 red chillies, finely chopped
1 tbsp chopped chives
1 tsp sugar
chopped chili, to taste
handful chopped fresh coriander
cooked basmati rice
Heat the oil in a frying pan and fry the cloves, garlic oil and cardamom pods for 2-3 minutes.
Add the ginger, cinnamon, bay leaf, ground coriander and chili powder and cook for a further 3-4 minutes.
Add the chicken and season, to taste, with salt and freshly ground black pepper.
Cook for a further 8-10 minutes. Stir in the tomatoes, stock, chilies and sugar and simmer for a further 5-7 minutes, or until the chicken is cooked.
Serve the coriander and chili chicken sprinkled with chopped chili and coriander, with cooked basmati rice.
Recipe adapted from: Good Food