Chicken Dopiaza

It's Saturday night so it's Fakeaway night....we won't talk about the Dominoes I had last night! Oops!!
I used chicken in this recipe but you could use anything you fancied- pork, Quorn, vegetables, lamb- just adapt your cooking time to suit.

For chicken Dopiaza, you're going to need:
2 chicken fillets, sliced/diced
1 onion, roughly chopped
3 garlic cloves, peeled
1 tsp turmeric
1 tsp ground cumin
2 tsp fresh ginger, peeled and roughly chopped
1 tsp cinnamon
1 handful of mushrooms, sliced
200g tinned tomatoes
2 tsp tomato purée
150 mls water
1 tsp chilli powder
1 tsp paprika
1 tsp curry powder
2 whole cardamom pods, crushed a little with your knife
2 whole cloves
Fresh coriander, roughly chopped
Salt and pepper

Throw your onions, garlic, ginger in to a bowl and blitz with a blender until smooth. Add this purée to a pan and heat for a few minutes. To this add turmeric, cumin, cinnamon, chilli power, paprika, curry powder and give it a good stir.
Before it starts to catch stir in the chicken and coat it with the spices - add a little bit of the water.
Once you can see the chicken has cooked on the outside toss in the mushrooms, cardamom and cloves and heat through to release some of the flavour.
Finally, pour in the water, tinned tomatoes and tomato purée and really stir everything together.
Leave this to cook for a good 20 minutes, stirring occasionally, letting the sauce thicken; towards the end stir in the coriander and season with salt and pepper.

To finish, you can stir in a dollop of yoghurt or a spoonful of coconut milk or just eat it as it is with rice, steamed vegetables or a warm naan.
Perfect for a Saturday curry...