chicken curry

Ingredients 
Serves: 4 

• 1 tbsp sunflower oil
• 1 large onion, thinly sliced
• 150 g (5½ oz) button mushrooms, sliced
• 400 g (14 oz) sirloin steak, trimmed of fat and cut into thin strips
• 1½ tsp bottled chopped root ginger in oil, drained
• 2 garlic cloves, crushed
• ½ tsp crushed dried chillies
• 2 tsp ground coriander
• ¼ tsp ground cardamom
• ½ tsp turmeric
• ¼ tsp grated nutmeg
• 1 can chopped tomatoes, about 400 g
• 1 tsp cornflour mixed with 1 tbsp water
• 300 g (10½ oz) plain low-fat yogurt
• 1 tbsp clear honey
• 125 g (4½ oz) young spinach leaves
• juice of ½ lime
• 2 tbsp chopped fresh coriander, plus extra leaves to garnish

• Method
  Prep:15min  ›  Cook:10min  ›  Extra time:20min marinating  ›  Ready in:45min 

  
  1. Marinade the steak in sugar, soy sauce and the cornflour slurry for 20 minutes.
  2. In a large frying pan, heat 1 tablespoon oil over high heat. Stir-fry the beef until 70% done, about 3-4 minutes. Set aside.
  3. Heat the same frying pan with 1 tablespoon oil and add the red curry paste. Stir until fragrant, 1-2 minutes. Add the onion and salt, cook until soft, about 3-4 minutes.
  4. Stir in the baby sweetcorn and green pepper. Add coconut milk, milk, beef and basil. Stir and adjust the seasoning accordingly. Serve.
  5. 
     

• Cardamom rice
• 340 g (12 oz) basmati rice, well rinsed
• 1 cinnamon stick
• 8 whole green cardamom pods, cracked
• juice of ½ lemon
• salt