Chicken Dopiaza

Made with 3 cardamom pods, chopped chicken breast, or chicken legs, chicken stock, coriander leaf (desert spoonful), cumin (tsp), hot Madras curry powder (desert spoonful), garlic, ginger (tsp), honey, lemon juice, onion, Peanut Butter, Tomato, Turmeric (a dash), Yoghurt. Served with white basmati rice, black pepper, and yoghurt. 

Make the sauce/marinade first. Mix together the contents of the cardamom pods, the coriander, cumin, curry powder, powdered ginger, garlic, and the turmeric. Open a can of chopped tomatoes and decant into a pan. Add the spices to the pot, and the chicken stock. Add a dessert spoonful of peanut butter, a dessert spoonful of honey, and three dessert spoonfuls of yoghurt. Stir thoroughly. Add the juice of half a lemon, or a whole lime. Bring to the boil and simmer. 

The chicken should be precooked. Chop into chunks, and add to the sauce. Simmer the chicken and sauce for at least thirty minutes under glass. 

Caramelise three large chopped onions in goose fat, or sunflower oil if you prefer, stirring continuously in a skillet for fifteen minutes, until golden brown. Add the onions to to the curry sauce, and stir thoroughly. Cook for a further fifteen minutes at a low heat, and serve. Utterly delicious!