PUNJABI STYLE CHICKEN & COURGETTES

Instructions

1. In a heavy based saucepan on medium heat, add the oil
2. While the oil is heating, in a pestle and mortar smash the cardamom pods slightly then add them to the oil until they colour a little and you can smell the aromas
3. Add the sliced onions and sauté until golden brown, stirring constantly and making sure to watch they don’t burn so adjust the heat accordingly
4. Add the ginger and garlic once the onions have started colouring
5. Add the chicken pieces, turn the heat up to med-high and sauté the chicken until coloured all over, about 20 mins
6. Add the salt, turmeric, garam masala, coriander, cumin, chilli powder and sugar, mix well and cook out the spices for a minute
7. Then tip in the passata, mix well then add the dried methi and the Shaan Dopiaza mix (if using)
8. Stir everything to combine, add the courgettes, then cover with a lid and turn the heat down to low
9. Give it a stir after 15 mins and continue to cook with the lid on until the courgettes are cooked well, about 10 mins
10. Remove the lid, stir everything well and cook until some of the liquid evaporates
11. Scatter over the coriander and ginger then serve hot with onion pulao or roti
12. Enjoy!