Chocolate Chicken curry

Ingredients

3 teaspoons cocoa powder

400ml light coconut milk

2 tablespoons olive oil

½ teaspoon cloves

7 green cardamom pods, lightly crushed

½ teaspoon salt, or to taste

1 small onion, finely chopped

3 garlic cloves, finely chopped

2 teaspoons ground ginger

½-1 teaspoon chilli powder

2 skinless, boneless chicken breasts, cut into bite-size pieces

4 teaspoons sugar, or to taste

chopped fresh cilantro, to season

Place the cocoa in a large bowl. Slowly pour in the coconut milk, stirring all the time until you have a smooth mixture. Set aside.

Pour the olive oil into a deep saucepan, add the cloves and cardamom pods and cook over a medium heat until the oil is hot and the cloves and cardamom pods start to release their aroma—this should take no longer than 2-3 minutes. Add the salt and onion and fry until the onion is light brown in colour, remembering to stir frequently—this should take no more than 5 minutes.

Stir in the garlic and fry fro about 1-2 minutes or until a light brown colour. Sprinkle in the ginger and chilli powder, mix well and cook for about 20 seconds. Add the chicken to the pan and cook until sealed all over, stirring all the time—this should take no more than 5 minutes.

Pour in the cocoa mixture, together with the sugar and bring to a gentle simmer. Cook, uncovered, for 10 minutes, remembering to stir to avoid any sticking.

Remove the chicken from the pan to a warm plate and set aside. Remove and discard the cardamom pods and cloves. Transfer the sauce to a food processor. Season with chopped coriander and blitz until smooth.

Return the sauce and chicken pieces to the saucepan and heat through. Serve with your choice of sides.