COELIAC STAPLES

Recipes from the gluten-free chef

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CHICKEN CURRY

SERVES 4-6

• 3 tbsp ghee

• 2 cinnamon sticks

• 5-6 cardamon pods

• 2 tsp black mustard seeds

• 2 tsp cumin seeds

• 7-8 cloves garlic, minced

• 2 tbsp grated fresh ginger

• 6 shallots, finely sliced

• 1 green chilli, halved (optional)

• 2 tsp ground coriander

• 2 tbsp curry powder

• 1 tsp ground cumin

• ½ tsp chilli powder

• ½ tsp salt

• 500g boneless, skinless chicken thighs, chopped into bite-sized pieces

• 2 x 400g cans chopped tomatoes

• 250ml cold water

• ½ tsp caster sugar

• Small handful of coriander, chopped (optional)

• 2-3 tbsp plain Greek-style yoghurt (optional)

1 Heat ghee gently in a wok or large, deep frying pan. Add cinnamon sticks and cardamom pods and cook for about 1 min until cardamom pods start to swell.

2 Add mustard and cumin seeds and fry for 30-40 secs; they should be fragrant and sizzling in the ghee. Add garlic and ginger and cook for 10-20 secs, then add shallots, chilli (if using) and salt. Cook for about 3 mins until shallots have softened and are translucent.