Tip in the tomatoes and a splash of water, and bring to a simmer, then cover and cook for 45 minutes until the chicken is tender. Stir in the coriander and serve with rice and naan.
Ingredients
- onions 2, roughly chopped
- garlic 2 cloves, peeled and chopped
- ginger a large chunk, peeled and sliced
- green chillies 3, roughly chopped
- oil for frying
- skinless chicken thigh fillets 750g, cut into chunks
- plum tomatoes 400g tin
- coriander a bunch, chopped
- rice to serve
SPICE MIX
- coriander seeds 1 tbsp
- cumin seeds 1 tsp
- fennel seeds 1 tsp
- fenugreek seeds 2 tsp
- cloves 5
- black peppercorns 1 tsp
- dried red chillies 2 small
Method
-
Step 1
Toast all the spices in a dry frying pan until they smell fragrant. Cool, then grind in a spice grinder.
-
Step 2
Put the onion, garlic, ginger and chillies in a small blender and whizz to a paste (you might need to add a splash of water).
-
Step 3
Heat 2 tbsp oil in a pan and fry the onion paste for 4-5 minutes with a good pinch of salt until golden.Add the chicken and keep frying and turning in the pan until it turns opaque.Add the spices and fry for another couple of minutes.
-
Step 4
Tip in the tomatoes and a splash of water, and bring to a simmer, then cover and cook for 45 minutes until the chicken is tender. Stir in the coriander and serve with rice and naan.
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Nutritional Information
- Kcals 210
- Fat 7.9g
- Saturates 1.8g
- Carbs 25.6g
- Fibre 1.6g
- Protein 28.3g
- Salt 1.4g
