Quick, simple, mild and tasty, this easy curry has all the makings of being a good standby recipe for family meals or for entertaining when it can be jazzed up with the addition of toasted cashews and served with basmati pilaf and a fresh mango chutney.

Ingredients

• 2-4 tblsp oil
• 1 tsp cumin seeds
• 1½ tsp coriander seeds, crushed
• 1 onion, peeled and thinly sliced
• 3 tsp minced garlic
• 1 tblsp minced or sliced fresh ginger
• 1 green chilli, deseeded and finely sliced
• 500-750 grams skinless, boneless chicken pieces, cut into 3-4cm cubes
• ½ tsp ground coriander
• 1 tsp garam masala
• 1 cup natural thick unsweetened yoghurt
• 1 cup chicken stock
• ¼-½ cup chopped fresh coriander
• ¼-½ cup chopped mint

Method

1. Heat the oil in a large heavy-based saucepan and add the cumin and coriander seeds. When they begin to crackle add the onion and garlic and cook for 3-4 minutes.
2. Add the ginger, chilli, chicken pieces, ground coriander, garam masala, and cook a further 3-4 minutes.
3. Add the yoghurt, chicken stock, cover and simmer very gently for 10-12 minutes until the chicken is cooked. Stir in the herbs just before serving and garnish with toasted cashew nuts.