Ingredients 2 garlic cloves, finely chopped 750 g chicken thigh fillets 1/4 teaspoon turmeric powder 1 onion, finely chopped 1 teaspoon red chili powder 1 teaspoon salt 500 g tomatoes, finely chopped 1/4 tablespoon oil 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoons grated ginger 2 tablespoons fresh coriander, chopped Directions 1heat 2 tbsp oil in a medium pot and fry onion and garlic for a few minutes on high heat (be careful not to burn onion). 2add the chicken, turmeric, chili powder and salt. 3fry over medium low heat for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken. 4add tomatos, cover and cook over medium heat for 20 minutes. 5uncover and simmer for 10 minutes so that excess liquid evaporates and the sauce thickens. 6add cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes. 7serve hot with plain rice, pitas or naan bread. |
