Chicken Curry

Serves 4

1/2 kilo of chicken breasts, diced
1 medium onion, finely chopped
6 tsp Curry powder: or
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1/4 tsp cinnamon
1/4 tsp fennel seed
1/4 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp allspice
1/2 pint semi skimmed milk
2 Cloves of garlic
1/4 tsp ground black pepper
Juice of 1 lime and 1 lemon
Twist of lime and lemon to garnish

fry the onions for a few minutes, then add the chicken. Continue frying until the chicken is completely seared.
blend the spice ingredients with the milk until smooth.

Pour mixture over the chicken and onions, and bring back to the boil, then reduce the heat to a simmer.

Add the chillies, peppers, mushrooms, and simmer for a further 5 minutes, then turn off the heat and leave to cool. Place in the fridge overnight.

When required to serve, warm through without allowing the curry to come to the boil, serve with pilau rice or a vegetable dish.