Ingredients
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2 tablespoons peanut oil
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700 g chicken thigh fillets, sliced thinly
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1 onion, sliced thickly
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3 garlic cloves, crushed
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2 teaspoons grated ginger
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2 teaspoons coriander
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2 teaspoons cumin
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1 teaspoon turmeric
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1/2 teaspoon chili powder
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3 tomatoes, chopped coarsely
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1 cup coconut cream
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1/2 cup chicken stock
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2 tablespoons cilantro, chopped
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1 teaspoon brown sugar
Instructions
- Heat half the oil in a wok and stir fry chicken, in batches, til lightly browned; remove chicken from wok.
- Heat remaining oil and stir fry onion, garlic and ginger until onion softens. Add spices and stir fry briefly til fragrant.
- Add tomato; stir fry til just softened; return chicken to wok with remaining ingredients and stir til heated through.
- Serve with homemade naan or chappatis.