There are some recipes I turn to time and time again, reliable standbys that I can depend on. This recipe for chicken curry is one of them. What I like about this recipe is it's simplicity, the fact that I always have the ingredients to hand, and best of all it's sheer deliciousness. It takes very little time to prepare and, unlike a lot of curries is also quite healthy making this a perfect weekday meal.
The original recipe is from The River Cottage Family Cookbook by Hugh Fearnley-Whittingstall and Fizz Carr, an excellent book for learning cookery basics.
I served my curry with fragrant rice, simply add cardamom, a couple of cloves and turmeric to the rice before cooking.