1green bell pepper
8green cardamom pods
1 tspgaram masala
2 tspground cumin
2 tspground coriander
2 canschopped tomatoes
100gnatural yoghurt , plus extra to serve
½ a bunchfresh coriander
Finely grate the garlic and ginger
Coarsely chop the onions and the green pepper
Add a couple of tbsps of oil to a large hot non-stick pan over medium heat and add the cinnamon, bay and cardamom.
Stir for 1 minute, then add the onions and the pepper
Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
Add the chicken and turn up the heat.
Stir in the grated ginger and garlic and add the rest of the spices. Mix well.
Add the tomatoes and bring to the boil.
Simmer for 15 mins.
Add the yoghurt and simmer for a further 15 mins
Stir in some of the chopped coriander leaves.
Serve with naan, rice, a spoon of yoghurt and more chopped coriander leaves sprinkled on top.