Chicken curry with spiced shredded cabbage
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Mix things up and serve your chicken curry with spiced shredded cabbage instead of rice (you can always add a naan on the side)!
Ingredients
For the curry
- 500g/1lb 2oz skinless, boneless chicken thighs, cut into pieces
- 2 tsp grated ginger
- 6 garlic cloves, crushed
- 1 tsp turmeric
- 4 tbsp thick Greek yoghurt
- 2 tbsp vegetable oil
- 1 tsp crushed fennel seeds
- 1 tsp crushed coriander seeds
- 2 tsp black mustard seeds
- 1 tsp Kashmiri chilli powder
- 1 cinnamon stick
- 20 curry leaves
- 2 onions, sliced
- 2 tomatoes, chopped
- 1 tsp lemon juice
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp chopped coriander, to serve
For the spiced shredded cabbage
- 4 tbsp vegetable oil
- 1 tsp yellow mustard seeds
- 1 tsp chilli flakes
- 1 tbsp chopped ginger
- 15 curry leaves
- 3 garlic cloves, finely chopped
- 2 onions, sliced
- 1/2 savoy cabbage, shredded
- salt and freshly ground black pepper
Method
To make the curry, mix the chicken pieces with the ginger, garlic, turmeric, yoghurt, salt and black pepper. Let sit at room temperature for 30 minutes.
Heat the oil in a large sauté pan on a medium heat. Fry the spices and half the curry leaves. Add the onions and fry for 15 minutes until starting to turn brown.
Add the marinated chicken, tomatoes, the rest of the curry leaves and 300ml/10fl oz water. Simmer for 10 minutes, or until the chicken is cooked.
Stir through the lemon juice and taste, adding more salt and pepper if needed. Sprinkle with the fresh coriander.
To make the spiced shredded cabbage, heat the oil in a lidded pan. Add the spices, ginger, curry leaves and garlic and fry for 40 seconds.
Add the onions and fry for 10 minutes to soften. Add the cabbage, cover and cook for another 15 minutes to soften. Season and serve with the curry.
