MARY BERRY'S simply suppers

KORMA-STYLE CHICKEN CURRY

SERVES 4–6

This is my version of one of the nation’s favourite curries. It’s a little fiddly to remove the pods of the cardamom seeds, but you then get all the flavour and none of the green husk left in the curry sauce when serving. Give the pods a quick bash with a rolling pin, or use a pestle and mortar, and they will split easily so you can pick the seeds out.

INGREDIENTS

5 skinless and boneless chicken breasts, sliced into thin strips
3 tbsp sunflower oil