Spicy Chicken and Tomato Curry

My sister gave me a recipe book some fourteen years ago and it changed my ideas about using herbs and spices for health ( The Plant Programme, recipes for fighting breast and prostate cancer, by Professor Jane Plant and Gill Tidey) .
Over the years I have developed the recipe with adding ingredients and it can easily be adapted for vegetarians and vegans.
Wherever you can use organic ingredients but you can use what ever you have in your fridge, freezer and store cupboard.
There are so many delicious recipes and this is one of our favourites.​

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​Preparation time
6 minutes chopping, 20-25 minutes cooking time

Ingredients , to serve 4
8 chicken thighs or 2 chicken breasts diced
1 large onion sliced
3 tablespoons olive oil
5-6 cloves
1 cinnamon stick, broken
3 star anise
3 cloves of garlic, chopped
1 teaspoon salt
1/2 to 1 teaspoon of cayenne pepper depending on the amount of heat you like
1/4 to 1/2 teaspoon cumin
2 teaspoons coriander
1 tablespoon of ginger, chopped*
3 medium tomatoes chopped or a tin of tomatoes
1 tablespoon of spicy tomato sauce of your choice
Half an apple
2 tablespoons dried raisins
1/2 cup of waterTo serve6 spring onions, chopped
1 tablespoon of lemon juice
Fresh mint or coriander to garnish
*if you haven’t got fresh ginger use drained crystallized ginger

Serve with basmati rice, quinoa or grains of your choice

Method

1. Heat the oil and fry the onions, star anise, cloves, and cinnamon stick for 2-3 minutes then add the garlic and ginger and the rest of the spices and fry for another 1-2 minutes.
2. Add the chicken and stir-fry until well coated with the spices and browned.
3. Add the chopped tomatoes, tomato sauce, apple, raisins and water then simmer until the chicken is tender, about 20 -25 minutes.
4. Serve with chopped spring onions, mint leaves and splash of lemon.

I make this quantity for 2 and then have it another day reheated with salad.