Rose Blackham’s Chicken Curry

This is one of my favourite curry recipes, hope others will enjoy it too. It serves four to six –

Ingredients.   800g – 1 kg chicken roughly cubed
2 large potatoes peeled and cubed
1 tin of cherry tomatoes
1 teaspoon of salt
1 large onion peeled and sliced
1 large piece of root ginger crushed
4 garlic cloves crushed
6 cardamom pods
2 cinnamon sticks
4 cloves
3 green chillies seeded & chopped
1 tsp black mustard seeds
2 tsp ground turmeric
2 tsp chilli powder
2 tsp ground cumin
2 tsp garam masala


Heat some olive oil in a large saucepan. Add the onion and fry gently until softened. Add the cardamom pods, cloves, cinnamon, mustard seeds and chillies and fry for 3 to 4 minutes.

Remove the pan from the hob and add the turmeric, chilli powder, cumin, garam masala, root ginger and garlic . Put the pan back on the hob, add the chicken and stir together until it’s coated in the spices. Put the pan on a low heat and cover. Leave for five minutes then add the cherry tomatoes plus an extra tin of water to rinse all the juice from the tin. Add the potatoes and cook until they’re softened. Serve topped with some freshly chopped coriander, basmati rice and some jeera poppadums.