Railway chicken

This is an updated version of the railway curries once served in the dining cars. It's delish!!!

Serves 4

4.5 points

1 large onion, finely chopped

4 cardamom pods

3 cloves

1 cinnamin stick

1 tbsp garlic and ginger paste (I used minced)

2tsp garam masala

1/4-1/2 chilli powder

1/2 tsp asofoetoda

2tsp salt

600g minced chicken

1 potato, scrubbed and cut into 5cm pieces

400g canned tomatoes

125 ml water

1 bay leaf

1 large carrot, coarsley grated

Spary a pan with a tight fitting lid with oil. Add the onion and cook, stirring occasionally. (I add a little water to stop it from burning) Add the cardamom pods, cloves and cinnamon stick and cook, stirring for 1 minute until you can smell the aromas.

Add garlic and ginger, garam masala, chilli powder, asafoetida and salt and stir around for a further minute. Add the chicken and cook for 5 mins, using a wooden spoon to break up the meat.

Add the potato, tomatoes, water and bay leaf and bring to the boil, stirring. Reduce the heat to the lowest level, cover tightly and simmer for 15 mins. Stir in the carrot and simmer for a further 5 mins or until the potato and carrot are tender.

You could use pork mince or lamb instead.