Indian chicken and mushroom curry with pointed cabbage

How to make it

1. 1

   Heat the butter in a large sauté pan or casserole.

2. 2

   Brown the sliced chicken and mushrooms over a medium-high heat until nicely coloured. Remove from the pan for a moment if it gets too crowded.

3. 3

   Add the chopped onion, garlic, ginger, garam masala, turmeric and cumin. Sauté for 1-2 minutes until wonderfully fragrant.

4. 4

   Return the chicken and mushrooms to the pan. Add the chopped tomatoes, cover and simmer for about 10 minutes.

5. 5

   Steam the shredded pointed cabbage, or quickly sauté it in a separate pan with a little water, so it softens slightly but keeps its crunch.

6. 6

   Stir the light crème fraîche into the chicken curry and heat through. Season with the juice of a lime, salt and black pepper.

7. 7

   Serve the flavourful chicken curry over the pointed cabbage.